Description
These Mexican Zucchini Boats are a delicious and nutritious low-carb dinner option featuring hollowed zucchini filled with a flavorful mixture of lean ground beef, vegetables, black beans, corn, and Mexican spices, topped with melted cheese and fresh cilantro.
Ingredients
Scale
Produce
- 3 zucchini (sliced lengthwise)
- ½ yellow onion (chopped)
- 1 red bell pepper (chopped)
- 2 cloves garlic (minced)
- Chopped fresh cilantro (optional, for garnish)
Canned & Frozen Goods
- 15 ounces black beans (drained and rinsed, 1 can)
- ½ cup corn (frozen or canned)
- ¾ cup salsa (store-bought or homemade)
Meat & Dairy
- ½ pound 90% lean ground beef
- 1 cup shredded cheese (Mexican blend or cheddar, divided)
Pantry
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon Kosher salt
- ½ teaspoon dried oregano
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the zucchini boats.
- Prepare the zucchini: Using a spoon, hollow out the center of each zucchini half, leaving a sturdy edge intact. This creates the ‘boats’ to hold the filling. Place the hollowed zucchini boats in a 9×13-inch baking dish.
- Cook the ground beef: Heat olive oil in a large skillet over medium heat. Add the lean ground beef and cook until browned, breaking it up with a spatula as it cooks.
- Add vegetables: Stir in the chopped onion, red bell pepper, and minced garlic to the skillet. Cook for an additional 3-4 minutes until the vegetables soften.
- Mix in beans, corn, and spices: Add the drained black beans, corn, ground cumin, chili powder, kosher salt, and dried oregano. Stir everything together until well combined.
- Add salsa and cheese: Pour in the salsa and half of the shredded cheese. Mix the filling until the cheese is incorporated, then remove the skillet from heat.
- Fill the zucchini boats: Spoon an even amount of the beef and vegetable mixture into each zucchini half. Sprinkle the remaining cheese on top of each filled boat.
- Bake the zucchini boats: Cover the baking dish with aluminum foil and bake for 30-35 minutes. Remove the foil during the last 5 minutes of baking to allow the cheese to fully melt and brown slightly.
- Garnish and serve: Remove from the oven, garnish with chopped fresh cilantro if desired, and serve warm.
Notes
- For a vegetarian version, substitute the ground beef with extra beans or a meat alternative.
- Use a grapefruit spoon for easier scooping of zucchini flesh.
- Leftover zucchini flesh can be saved for soups or salads.
- Salsa choice affects flavor—try mild or spicy depending on preference.
- Make sure to not scoop too thinly; keep the zucchini sturdy to hold the filling well.
