Best 2 Mexican Zucchini Boats Recipes

Embark on a culinary adventure to savor the vibrant flavors of Mexican cuisine with our tantalizing Zucchini Boats. These delightful vessels are crafted from tender zucchini, transformed into edible canoes brimming with a medley of zesty ingredients. Our collection of recipes caters to diverse dietary preferences, offering vegetarian, vegan, and meat-inclusive options. Whether you seek a meatless marvel or crave the savory satisfaction of ground beef, we have a recipe tailored to your palate. Each boat is meticulously filled with a flavorful fiesta of Mexican-inspired fillings, ranging from black beans and corn to seasoned ground beef, tantalizing your taste buds with every bite. Accompanied by a symphony of spices, fresh herbs, and zesty sauces, these Zucchini Boats are a symphony of flavors that will transport you to the heart of Mexico.

Let's cook with our recipes!

MEXICAN STUFFED ZUCCHINI BOATS RECIPE

Mexican Stuffed Zucchini Boats Recipe image

Liven up your meals with these delicious Mexican stuffed zucchini boats. Loaded with seasoned beef, beans and veggies, they're packed full of flavor and so easy to make!

Provided by Becky Hardin - The Cookie Rookie

Categories Main Course

Time 1h

Number Of Ingredients 15

Ingredients

3 large zucchini (sliced lengthwise)
1 tablespoon olive oil
½ pound ground beef (90/10)
1 red bell pepper (chopped)
½ large yellow onion (chopped)
2 cloves garlic (minced)
15 ounce can black beans (drained and rinsed)
½ cup corn (frozen or canned)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon Kosher salt
½ teaspoon oregano
¾ cup salsa
1 cup shredded cheese (Mexican blend or cheddar, divided)
Chopped fresh cilantro for garnish

Steps:

Preheat oven to 375°F.
Using a spoon, hollow out the middle of each zucchini half (a grapefruit spoon works well for this) leaving enough intact around the edges so that the zucchini is still sturdy and retains its shape. Set the inside scraps aside for another use or discard. Place zucchini boats in a 9x12 baking dish.
Heat olive oil over medium heat in a large skillet. Once hot, add the beef and cook until browned, breaking up with a spatula.
Once browned, add onion, peppers and garlic. Stir to combine and cook for an additional 3-4 minutes until slightly softened.
Add the beans, corn and spices to the skillet and stir until well combined.
Add the salsa and half of the shredded cheese, mix until incorporated then turn off the heat.
Spoon an even amount of the mixture into each zucchini half and top with the remaining cheese.
Cover with aluminum foil and bake for 30-35 minutes. Remove foil for the last 5 minutes to fully melt the cheese.
Garnish with fresh cilantro and serve.

Nutrition Facts : Calories 434 kcal, Carbohydrate 34 g, Protein 26 g, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 62 mg, Sodium 1570 mg, Fiber 11 g, Sugar 9 g, ServingSize 1 serving

MEXICAN ZUCCHINI BOATS

Mexican Zucchini Boats image

These Mexican zucchini boats are a tasty, lower carb meal and excellent way to use up excess zucchini from the garden!

Provided by foxkaren

Categories World Cuisine Recipes Latin American Mexican

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

1 olive oil cooking spray
2 medium zucchini, halved lengthwise and seeds scooped out
1 pound lean ground beef
¼ cup minced onion
1 (8 ounce) can tomato sauce
½ cup fresh corn kernels
2 tablespoons minced green bell pepper
1 (1 ounce) envelope taco seasoning mix
1 cup shredded Mexican cheese blend
¼ cup chopped scallions

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.
Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.
Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.
Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.

Nutrition Facts : Calories 425.9 calories, Carbohydrate 17.5 g, Cholesterol 111.4 mg, Fat 25.2 g, Fiber 2.8 g, Protein 32.4 g, SaturatedFat 13.1 g, Sodium 1152.5 mg, Sugar 6.5 g

Tips:

Choose tender and fresh zucchini for best results.
Scoop out the zucchini flesh carefully, leaving about 1/2-inch of flesh around the edges to prevent the boats from becoming too soft.
Use a variety of toppings to customize your zucchini boats to your liking. Some popular options include cheese, ground beef, black beans, corn, and salsa.
Bake the zucchini boats at a high temperature to ensure that the zucchini cooks through and the toppings are melted and bubbly.
Serve the zucchini boats immediately after baking for the best texture and flavor.

Conclusion:

Mexican zucchini boats are a delicious and versatile dish that can be enjoyed as a main course or a side dish. They are easy to make and can be customized to your liking. With their vibrant flavors and colorful presentation, Mexican zucchini boats are sure to be a hit at your next party or gathering.