Description
Mexican Zucchini Boats are a delightful fusion of flavors that will elevate your comfort food experience. These tender zucchinis are roasted to perfection, stuffed with a savory mix of lean ground meat, black beans, and spices, then topped with ooey-gooey cheese. Ideal for family dinners or entertaining guests, this dish is not only visually appealing but also packed with nutritious ingredients that keep everyone coming back for more!
Ingredients
Scale
- 4 medium zucchinis
- 1 lb lean ground beef or turkey
- 1 can (15 oz) black beans, rinsed
- 1 cup diced bell peppers (mixed colors)
- 1 small yellow onion, diced
- 2 tsp cumin
- 2 tsp paprika
- 1 cup shredded cheese (cheddar or your choice)
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C). Halve zucchinis lengthwise and scoop out the flesh to create boats.
- In a skillet over medium heat, heat olive oil and sauté onions until translucent. Add bell peppers and cook until soft.
- Add ground meat, cumin, and paprika; cook until browned.
- Stir in black beans and mix well for another 2–3 minutes.
- Fill each zucchini half with the meat mixture and top with shredded cheese.
- Arrange on a baking sheet lined with parchment paper and bake for 25–30 minutes until tender and cheese is golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 zucchini half (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 65mg
Keywords: Swap ground meat for lentils or quinoa for a vegetarian option. To avoid soggy zucchini, sprinkle salt on them before baking to draw out moisture. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months.