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–+ servings

Mexican Stuffed Zucchini Boats

These Mexican Stuffed Zucchini Boats, aka Taco Zucchini Boats are a delicious and healthy twist on traditional Mexican cuisine.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Lunch
Cuisine: Mexican
Diet: Gluten Free
Keyword: ground beef
Servings: 4 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.
    Mexican Zucchini Boats Process
  • 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

Video

Nutrition

Serving: 1meal | Calories: 414kcal | Carbohydrates: 22g | Protein: 38g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 1279mg | Potassium: 858mg | Fiber: 8g | Sugar: 3g | Vitamin A: 787IU | Vitamin C: 2mg | Calcium: 279mg | Iron: 6mg
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