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Mexican Zucchini Boats

Delicious and customizable Mexican Zucchini Boats filled with seasoned meat, black beans, corn, and cheese, perfect for a family dinner or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium medium zucchinis Choose firm, fresh zucchinis.
  • 1 cup cooked ground turkey or beef Ground chicken or a plant-based alternative can be used.
  • 1 cup black beans, drained and rinsed Pinto beans can be used as a substitute.
  • 1 cup corn Fresh or frozen corn can be used.
  • 1 cup diced tomatoes Canned or fresh diced tomatoes are acceptable.
Spices and Seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste salt and pepper
Toppings
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • Fresh cilantro for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Cut each zucchini in half lengthwise and scoop out the seeds gently with a spoon, leaving enough flesh for stability.
Filling and Baking
  1. In a mixing bowl, combine the cooked ground turkey or beef, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper. Mix until well incorporated.
  2. Spoon the filling into the zucchini halves generously.
  3. Sprinkle the shredded cheese on top of each filled zucchini boat.
  4. Place the filled zucchinis on a baking sheet and bake for about 20 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
  5. Remove from the oven and garnish with fresh cilantro before serving.

Notes

Store leftovers in an airtight container for up to 3 days. To freeze, use a freezer-safe container and enjoy within a month. Reheat in the oven at 350°F (175°C) for about 10-15 minutes.