Mexican Zucchini Boats

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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!

Mexican Stuffed Zucchini Boats

These Mexican Stuffed Zucchini Boats, aka Taco Zucchini Boats are a delicious and healthy twist on traditional Mexican cuisine.

Course Lunch

Cuisine Mexican

Diet Gluten Free

Keyword ground beef

Prep Time 15

Cook Time 20

Total Time 35

Servings meals

Calories 414kcal

Author Meal Prep on Fleek

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