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Mexican Zucchini Boats

Delicious zucchini halves filled with a savory mixture of ground turkey or beef, black beans, corn, salsa, and cheese, baked to perfection for a hearty and healthy meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium zucchinis
  • 1 cup cooked ground beef or turkey
  • 1 cup black beans, drained and rinsed
  • 1 cup corn
  • 1 cup salsa
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis in half lengthwise and scoop out the center, leaving about a 1/4-inch thick shell.
  3. In a large mixing bowl, combine the cooked ground beef or turkey, black beans, corn, salsa, cumin, and chili powder. Mix until well combined and season with salt and pepper.
  4. Stuff the zucchini halves generously with the filling mixture.
  5. Top each stuffed zucchini with a generous handful of shredded cheese.
  6. Arrange the stuffed zucchini boats on a baking sheet and bake for 20–25 minutes or until the zucchinis are tender and the cheese is melted and golden.
  7. Sprinkle fresh cilantro on top before serving.

Notes

For plant-based options, substitute cooked lentils or quinoa for meat. Squeeze out excess moisture from the zucchini to prevent a watery filling. Leftovers can be stored in the fridge for up to 3 days or frozen for up to a month.