Stuffed Mexican Zucchini Boats
These Stuffed Mexican Zucchini Boats are a fun, flavorful way to enjoy summer’s best veggie, perfect for a weeknight dinner or a festive gathering. Try this recipe for a crowd-pleasing meal that’s as healthy as it is delicious!
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!