Description
These Mexican Zucchini Boats are a delicious and healthy twist on traditional stuffed vegetables, combining lean ground beef, black beans, corn, and a blend of Mexican spices, all baked to perfection with melted cheese on top. A perfect low-carb, flavorful meal with fresh cilantro garnish.
Ingredients
Scale
Zucchini Boats
- 3 zucchini, sliced lengthwise
- 1 tablespoon olive oil
Filling
- ½ pound 90% lean ground beef
- ½ yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves 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)
Garnish
- Chopped fresh cilantro (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F to ensure even baking and to develop the perfect flavors in your zucchini boats.
- Prepare the Zucchini: Use a spoon (a grapefruit spoon works well) to hollow out the centers of each zucchini half, keeping the edges intact so they hold their shape. Place the hollowed zucchini boats in a 9×13-inch baking dish and set aside the scooped-out flesh.
- Cook the Ground Beef: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the lean ground beef and cook until browned, breaking it apart with a spatula for even cooking.
- Add Vegetables to the Skillet: Stir in chopped onion, red bell pepper, and minced garlic. Cook for 3-4 minutes until the vegetables soften slightly.
- Incorporate Beans, Corn, and Spices: Add black beans, corn, ground cumin, chili powder, Kosher salt, and dried oregano to the skillet. Mix well to evenly combine all ingredients with the spices.
- Mix Salsa and Cheese: Stir in ¾ cup salsa and half of the shredded cheese (about ½ cup) into the filling mixture. Mix thoroughly and turn off the heat.
- Fill the Zucchini Boats: Spoon the prepared meat and vegetable mixture evenly into each hollowed zucchini half. Sprinkle the remaining shredded cheese over the top of the stuffed zucchinis.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes. Remove the foil during the last 5 minutes to allow the cheese to melt and brown slightly.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped cilantro if desired, and serve immediately while warm.
Notes
- You can substitute ground turkey or chicken for ground beef for a leaner option.
- Feel free to add diced jalapeños for some extra heat.
- Salsa can be homemade or store-bought depending on your preference.
- Leftover filling can be used as a taco filling or for burrito bowls the next day.
- For a vegetarian version, omit the beef and add extra beans or cooked lentils.
