Ingredients
Zucchini Boats
- 4 large zucchini
- 1 tablespoon olive oil
Filling
- ½ yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 1 bell pepper, finely chopped
- 3 tablespoons taco seasoning
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can whole kernel corn, drained and rinsed
- 1 ½ cups Mexican-blend cheese, divided
- ½ cup chunky salsa
- Chopped cilantro, for serving
Instructions
- Preheat the Oven: Preheat your oven to 375℉ (190℃). Prepare a large baking sheet by lining it with parchment paper or spray a large baking dish with cooking spray for easy cleanup.
- Prepare the Zucchini Boats: Cut off the stems of the zucchini and slice each zucchini lengthwise down the middle. Using a spoon, carefully scoop out the flesh and seeds to create hollow boats. Arrange the zucchini halves cut side up on the prepared baking sheet.
- Sauté Onions: In a medium skillet over medium-high heat, heat the olive oil. Add the finely chopped yellow onions and cook for about 5 minutes until they are softened and translucent, stirring occasionally to avoid burning.
- Cook Ground Beef and Vegetables: Add the minced garlic, lean ground beef, finely chopped bell pepper, and taco seasoning to the skillet. Break up the ground beef with a spatula and cook for 8 to 10 minutes until the meat is fully browned and cooked through, stirring occasionally.
- Add Beans, Corn, Cheese, and Salsa: Stir in the drained black beans, corn, half a cup of the shredded Mexican-blend cheese, and chunky salsa. Continue cooking for another 5 minutes to warm the beans and corn and allow the cheese to melt into the mixture.
- Fill the Zucchini Boats: Spoon approximately 3 to 4 tablespoons of the prepared filling into each hollow zucchini half. Sprinkle the remaining 1 cup of shredded cheese evenly over the stuffed zucchini boats.
- Bake: Cover the stuffed zucchini boats loosely with aluminum foil and bake in the preheated oven for 25 to 30 minutes or until the zucchini is tender when pierced with a fork.
- Serve: Remove the foil, garnish the zucchini boats with freshly chopped cilantro, and serve immediately while hot.
Notes
- For a vegetarian version, replace ground beef with plant-based crumbles or extra beans.
- Feel free to use other cheese blends or add extra vegetables like diced tomatoes or jalapeños for added heat.
- To save time, you can prepare the filling a day ahead and assemble just before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To reduce sodium, choose low-sodium canned beans and salsa.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
