Description
These Mexican Zucchini Boats are a delicious and healthy twist on traditional stuffed peppers, featuring lean ground beef, black beans, corn, and a flavorful blend of spices baked inside hollowed zucchini halves and topped with melted cheese. Perfect as a satisfying low-carb, gluten-friendly dinner option.
Ingredients
Scale
Zucchini Boats
- 3 zucchini, sliced lengthwise
- 1 tablespoon olive oil
Filling
- ½ pound 90% lean ground beef
- ½ yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 15 ounces black beans, drained and rinsed (1 can)
- ½ cup corn, frozen or canned
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon Kosher salt
- ½ teaspoon dried oregano
- ¾ cup salsa (store-bought or homemade)
- 1 cup shredded cheese (Mexican blend or cheddar, divided)
Garnish
- Chopped fresh cilantro (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F to ensure even baking and optimal flavor development for the zucchini boats.
- Prepare the Zucchini: Using a spoon, hollow out the middle of each zucchini half carefully, leaving the edges intact to keep their shape. A grapefruit spoon works well. Place the prepared zucchini boats in a 9×13-inch baking dish. Set aside the scooped-out flesh for another use or discard.
- Cook the Ground Beef: Heat olive oil in a large skillet over medium heat. Add the lean ground beef and cook, breaking it into small pieces, until browned evenly.
- Add Vegetables to the Skillet: Add the chopped onion, red bell pepper, and minced garlic to the skillet. Stir and cook for 3-4 minutes until the vegetables start to soften.
- Incorporate Beans, Corn, and Spices: Stir in the black beans, corn, ground cumin, chili powder, Kosher salt, and dried oregano. Mix well to coat the mixture evenly with spices.
- Mix Salsa and Cheese: Add the salsa and half of the shredded cheese to the filling mixture. Stir thoroughly until fully combined, then turn off the heat.
- Fill the Zucchini Boats: Spoon the prepared filling evenly into the hollowed zucchini halves. Sprinkle the remaining shredded cheese on top of each filled boat.
- Bake: Cover the baking dish with aluminum foil and bake for 30-35 minutes. Remove the foil during the last 5 minutes to allow the cheese to melt and brown slightly.
- Garnish and Serve: Once baked, garnish the zucchini boats with freshly chopped cilantro if desired. Serve immediately and enjoy this flavorful, wholesome meal.
Notes
- Use a grapefruit spoon for easier hollowing of zucchini.
- You can swap ground beef for ground turkey or a plant-based ground meat for variation.
- Leftover scooped zucchini flesh can be added to soups or sauces to reduce waste.
- If you prefer less spicy, reduce the chili powder according to taste.
- This recipe is great for meal prep; store leftovers refrigerated in an airtight container for up to 3 days.
