Stuffed Mexican Zucchini Boats Recipe
These Stuffed Mexican Zucchini Boats are my go-to when I want something hearty yet healthy, packed with bold Mexican flavors. They’re perfect for a cozy summer dinner or a fun gathering with friends.
As you probably already know, summer is my favorite season, mostly because I can spend hours swimming in the sea, but also because it’s zucchini season—my ultimate summer veggie. I love how zucchini’s light, fresh flavor works in both savory dishes and even sweet treats, letting you get super creative in the kitchen.
This time, I decided to add a simple twist to classic zucchini boats by turning them into a light taco-flavored dish. Let’s dive into this delicious recipe!
Why Will You Love this Recipe?
- It’s bursting with flavor. The spicy beef filling, sweet corn, and creamy beans make every bite a fiesta. You’ll love how the zucchini adds a fresh, light balance.
- It’s super easy to make. This recipe comes together with simple ingredients and straightforward steps. Even if you’re not a pro in the kitchen, you’ll nail it!
- It’s healthy and satisfying. Zucchini boats keep things low-carb while still feeling indulgent. You get all the comfort food vibes without the guilt.
Recipe Variations
- Switch up the protein. Try ground turkey or chicken for a leaner option. You can even use plant-based crumbles for a vegetarian twist.
- Play with the cheese. Gouda is melty and mild, but cheddar or pepper jack adds extra zing. Mix in some queso fresco for a more authentic Mexican vibe.
- Add more veggies. Toss in diced bell peppers or mushrooms for extra color and nutrients. It’s a great way to sneak in more greens for picky eaters.
Tools You’ll Need
- A good baking sheet. Line it with parchment paper for easy cleanup. It’ll hold your zucchini boats perfectly while they bake.
- A sharp knife and spoon. You’ll need these to halve and scoop out the zucchini. A melon baller works great for scooping, too!
- A large skillet. This is key for cooking the beef and veggie filling. Make sure it’s big enough to mix everything comfortably.
- Ladle.
FAQ
How Do I Store It?
Store leftovers in an airtight container in the fridge. They’ll stay fresh for up to 3 days and can be reheated in the microwave or oven.
What Should I Serve with It?
These boats pair great with a side of Mexican rice or a fresh green salad. For a fun twist, serve with tortilla chips and guacamole for dipping.
Is It Suitable for Special Diets?
This recipe is naturally gluten-free and can be keto-friendly if you skip the beans and corn. For vegan or paleo versions, swap the beef for lentils or mushrooms and use dairy-free cheese.
Can I Make It Ahead of Time?
Yes, you can prep the filling and zucchini boats a day in advance. Store them separately in the fridge, then assemble and bake when ready.
Can I Use Different Squash?
Absolutely, yellow squash or small eggplants work well as substitutes. Just adjust the baking time if the veggie is denser or softer.
Other Recipes You’ll Love
- Flourless Oatmeal Zucchini Chocolate Chip Cookies
- Viral Rice Paper Spanakopita with Zucchini
- Cheesy Zucchini Risotto
- Easy Oven-Baked Zucchini Carrot Tots
- Easy Zucchini Roll
- Healthy Zucchini Carrot Soup
- Healthy Turkey Zucchini Burgers
- Creamy Zucchini Sauce
- Shrimps and Zucchini Pasta
- Low Carb Cheesy Zucchini Breadsticks
Stuffed Mexican Zucchini Boats
Ingredients
For the Sauce:
- 2 tablespoons olive oil
- 1 yellow onion chopped
- 1 carrot finely chopped
- 1 pound ground beef
- 1/2 cup canned corn drained
- 1/2 cup canned red beans drained
- 2/3 cup tomato passata
- 1 teaspoon chili powder
- Salt to taste
- Black pepper to taste
For the Boats:
- 3 medium zucchini
- 1 1/2 cups shredded Gouda cheese
Instructions
- Heat olive oil in a large skillet over medium heat and sauté the chopped onion for 5 minutes until soft. Add the finely chopped carrot and cook for another 5 minutes.
- Add ground beef, season with chili powder, salt, and pepper, and cook until browned, stirring well. Mix in the corn, red beans, and tomato passata, then simmer for 10 minutes.
- While the filling simmers, halve the zucchini lengthwise and scoop out the centers to create boats. Lightly salt the zucchini and place them on a parchment-lined baking sheet.
- Sprinkle a layer of Gouda cheese inside each zucchini boat, then spoon in the beef filling. Top with another layer of cheese.
- Bake in a preheated oven at 350°F for 40 minutes, until the zucchini is tender and the cheese is melted and bubbly.
- Let the boats cool slightly before serving, then dig in and enjoy!
