Mexican Zucchini Boats

When it comes to summer meals, there’s nothing quite like Mexican Zucchini Boats. I remember the first time I tried them; it was a sunny afternoon, and the air was filled with the aromas of fresh herbs and spices. My friend had invited me over for a casual cookout, and little did I know that I was in for a delightful surprise. As I took my first bite of those perfectly roasted zucchini halves, filled with a medley of flavors, I couldn’t help but smile. Not only were they visually appealing, but the combination of textures and tastes was simply unforgettable. Since then, I’ve made it a point to whip up this dish during the warm months, and it never fails to impress family and friends alike.

The beauty of Mexican Zucchini Boats lies in their versatility. You can customize the filling with whatever you have on hand, making it a fantastic way to use up leftover ingredients in your fridge. Plus, they’re healthy, light, and incredibly satisfying. Whether you’re hosting a summer barbecue or looking for a quick weeknight dinner, these zucchini boats are the perfect addition to your table. Join me in making this delicious dish that captures the essence of summer!

What Goes Into Mexican Zucchini Boats

Crafting the perfect Mexican Zucchini Boats requires a harmonious blend of fresh ingredients and bold flavors. Each component plays a vital role in creating a delicious, satisfying meal that’s perfect for summer. Let’s take a look at the key players in this delightful dish.

• Zucchini: The star of the show, zucchini serves as a healthy and delicious vessel for the filling.
• Ground Beef: A lean choice adds protein and heartiness to the dish, making it filling and satisfying.
• Black Beans: These are packed with fiber and plant-based protein, adding depth and texture to the filling.
• Cheese: A generous helping of shredded cheese brings everything together, adding creaminess and that irresistible melty goodness.
• Spices: Chili powder, cumin, and oregano infuse the dish with vibrant flavors that are sure to excite your palate.

Making This Mexican Zucchini Boats

Ready to dive into the cooking process? Making Mexican Zucchini Boats is easier than you might think! Follow these steps for a delicious meal your family will love.

1. Preheat your oven to 375°F. It’s important to get your oven nice and hot for the perfect bake.
2. Take your zucchini and slice them lengthwise. Using a spoon, carefully hollow out the middle of each half, leaving just enough of the edges intact so they hold their shape. Set aside the zucchini flesh for another use or discard.
3. Once your zucchini boats are ready, place them in a 9×13-inch baking dish. This will keep them nice and neat while they bake.
4. In a large skillet, heat a tablespoon of olive oil over medium heat. Once the oil is shimmering, add in your ground beef, breaking it up with a spatula as it cooks. Keep an eye on it until browned.
5. Once the beef is browned, toss in your chopped onion, red bell pepper, and garlic. Stir everything together and cook for another 3 to 4 minutes until softened.
6. Next, add in your black beans, corn, ground cumin, chili powder, Kosher salt, and dried oregano. Mix well, allowing the flavors to meld together. You want everything to be well combined.
7. Now it’s time to add the salsa! Pour in the salsa and half of your shredded cheese, mixing until everything is incorporated. Turn off the heat and let it sit for a moment.
8. Use a spoon to evenly fill each zucchini half with the savory mixture. Don’t be shy; pile it high! Top each filled zucchini with the remaining cheese.
9. Cover the baking dish with aluminum foil to help retain moisture as they bake. Pop the dish into the oven and bake for 30 to 35 minutes.
10. For the last 5 minutes of baking, remove the foil to let the cheese melt and get bubbly. This step is crucial for that delightful cheesy topping!
11. When done, take them out of the oven and garnish with fresh cilantro before serving. Enjoy your Mexican Zucchini Boats right away!

Change It Up

There are endless ways to customize your Mexican Zucchini Boats to keep things exciting! Here are some tips to consider.

• Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven or microwave.
• Freezing: You can freeze the assembled but unbaked zucchini boats for up to a month. Just thaw and bake as directed when you’re ready to enjoy them!
• Pairing: These zucchini boats pair wonderfully with a side salad or Mexican rice for a complete meal.
• Change the protein: Swap out the ground beef for ground turkey or even a plant-based alternative to suit your dietary needs.
• Spice it up: Add some diced jalapeños to the filling for an extra kick of heat!

Side Dish Ideas for Mexican Zucchini Boats

Looking for perfect sides to complement your Mexican Zucchini Boats? Here are some delightful ideas:

• Mexican Rice: Fluffy rice seasoned with spices and veggies is a fantastic addition that balances the meal.
• Guacamole: Creamy avocado dip pairs beautifully, offering a cool contrast to the savory filling.
• Black Bean Salad: A fresh salad filled with beans, corn, and diced tomatoes adds a refreshing crunch.
• Grilled Corn: Sweet, grilled corn on the cob drizzled with lime juice is a seasonal favorite.
• Chips and Salsa: A classic side that brings a fun, shareable element to the meal.

FAQ

Conclusion

Mexican Zucchini Boats are a delightful and versatile dish that showcases the vibrant flavors of Mexico while being healthy and satisfying. With a perfect combination of filling and cheesy goodness, they’re sure to become a favorite in your home. Try making this dish for your next gathering or cozy family dinner, and I promise you won’t be disappointed!

Mexican Zucchini Boats

Craving something unique and flavorful? These Mexican Zucchini Boats are bursting with savory goodness! Filled with hearty ingredients like ground beef, black beans, and topped with gooey cheese, they make for an easy weeknight dinner or a fun summer dish. Make them tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Side Dishes

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3 Zucchini sliced lengthwise
• 1 tablespoon Olive Oil
• ½ pound Ground Beef 90% lean
• ½ Yellow Onion chopped
• 1 Red Bell Pepper chopped
• 2 Garlic minced
• 15 ounces Black Beans drained and rinsed (1 can)
• ½ cup Corn frozen or canned
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon Kosher Salt
• ½ teaspoon Dried Oregano
• ¾ cup Salsa store-bought or homemade
• 1 cup Shredded Cheese Mexican blend or cheddar, divided
• Cilantro optional, for garnish

Equipment

• 9×13 Baking Pan

Method

 

1. Preheat oven to 375°F.
2. Using a spoon, hollow out the middle of each zucchini half, leaving enough intact around the edges so that the zucchini is still sturdy and retains its shape. Set the inside scraps aside for another use or discard. Place zucchini boats in a 9×13-inch baking dish.
3. Heat olive oil over medium heat in a large skillet. Once hot, add the ground beef and cook until browned, breaking up with a spatula.
4. Once browned, add the yellow onion, red bell pepper, and garlic. Stir to combine and cook for an additional 3 to 4 minutes until slightly softened.
5. Add the black beans, corn, and spices to the skillet and stir until well combined.
6. Add the salsa and half of the shredded cheese, mix until incorporated then turn off the heat.
7. Spoon an even amount of the mixture into each zucchini half and top with the remaining cheese.
8. Cover with aluminum foil and bake for 30 to 35 minutes. Remove foil for the last 5 minutes to fully melt the cheese.
9. Garnish with fresh cilantro and serve.

Notes

• Tip 1: When removing the flesh from the zucchini, leave enough intact around the edges so that the zucchini is still sturdy and retains its shape.
• Tip 2: Use lean ground beef for a healthier meal.
• Tip 3: Try swapping the beef for ground turkey or chicken.

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Meet Sadie Mitchell

The Mood Catcher I’m our lead photographer, but my camera is just another tool in the kitchen, right next to my knife and whisk! I am obsessed with capturing the feeling of a meal the steam rising off a bowl or the golden light on a loaf of bread. I cook and style every shoot with the team, ensuring that the photo tells you exactly how cozy and delicious the food will taste.