Stuffed Zucchini Boats are a delicious and healthy twist on traditional Mexican cuisine. They're made by hollowing out zucchini and stuffing them with a flavorful mixture of ground beef, beans, and spices. The resulting dish is a low-carb and protein-packed meal that's sure to satisfy.
Zucchini Boat Ingredients
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1 lb. lean ground beef
- 1 tablespoon dried oregano
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon coriander
- 1 teaspoon salt
- 1 (14 oz) can drained black beans
- 1 cup salsa
- 1 cup shredded cheddar cheese
For serving...
Serve your Mexican Zucchini Boats (aka Zucchini Taco Boats) with your favorite toppings, such as diced tomatoes, chopped cilantro, and a dollop of sour cream. These also a great way to sneak some extra vegetables into your diet. Try them out and see for yourself just how tasty and satisfying they can be!
How to Store:
Place 2 zucchini boats in 4 MPOF black containers. Top with chopped red onion and cilantro and keep in the fridge for 3-4 days.
More Zucchini Recipes:
- Zucchini and Sweet Potato Hashbrown (Whole30 compliant)
- The Best Beef Zucchini Enchiladas
- Baked Breaded Zucchini Bites with Marinara
If you like this, you'll love our other recipes with Zucchini!
Ingredients
- 4 ea zucchinis medium
- 1 tablespoon olive oil
- 1 lb. lean ground beef
- 1 tablespoon dried oregano
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon coriander
- 1 teaspoon salt
- 1 can black beans drained
- 1 cup salsa
- 1 cup shredded cheddar cheese
For topping
- ¼ ea red onion chopped
- ¼ ea cilantro chopped
Instructions
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- Remove end of zucchini and slice in half lengthwise.
- Scrape out center of zucchini to make a well for filling.
- Place on baking sheet and Brush with olive oil.
- Bake for 15 minutes.
- While zucchini bakes, heat ground beef over medium heat in a large skillet breaking up with a spatula.
- Cook for 5 minutes and Drain any grease and return to stove.
- Add seasonings and continue to cook 3 minutes longer.
- Stir in beans and salsa.
- Simmer 1 minute longer.
- Scoop filling into zucchini boats and top with cheese.
- Return to oven for 5-6 minutes, until cheese is melted.
- Place 2 zucchini boats in 4 MPOF black containers.
- Top with chopped red onion and cilantro
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