Last Tuesday, I was staring into the crisper drawer, wondering what I could create with the zucchinis that were practically taking over. That’s when the idea for mexican zucchini boats popped into my head. It was a “use-what-you-have” kind of night, and these mexican zucchini boats turned out to be a total winner! Picture tender zucchini, filled with a savory, slightly spicy mixture of ground beef, beans, corn, and topped with melted cheese. The best part? My picky teenager actually asked for seconds of these mexican zucchini boats!
These mexican zucchini boats are also incredibly versatile. You can easily swap out the ground beef for ground turkey or chicken, add different types of beans, or adjust the spices to your liking. That’s the beauty of home cooking, isn’t it? You get to create something that perfectly suits your own taste and preferences. What really sealed the deal for me was when my husband, who isn’t the biggest fan of vegetables, devoured these mexican zucchini boats without a single complaint. That’s when I knew I had a keeper.
One of the biggest challenges I faced early on was preventing the zucchini from becoming soggy. I learned the hard way that pre-baking or grilling the zucchini halves before filling them makes a huge difference. It helps to remove some of the excess moisture and gives them a slightly firmer texture. Trust me, that little step is a game-changer. I can’t wait for you to try this – it’s become such a staple in our house! You can easily throw these amazing mexican zucchini boats together and have dinner on the table in under an hour.
Ingredients
- 4 medium zucchinis, halved lengthwise and seeds removed: I always try to choose zucchinis that are about the same size so they cook evenly. If you can find organic, even better!
- 1 pound ground beef: I prefer lean ground beef (90/10) to minimize the grease. You can also use ground turkey or chicken for a lighter version.
- 1 medium onion, chopped: I love using yellow onion for its mild flavor, but white onion works just as well.
- 1 bell pepper, chopped (any color): Red, yellow, or orange bell peppers add a touch of sweetness, but green works too.
- 1 (15-ounce) can black beans, rinsed and drained: Rinsing the beans removes excess sodium. You could also use pinto beans or kidney beans.
- 1 (15-ounce) can corn, drained: I usually use canned corn for convenience, but fresh or frozen corn would be delicious too.
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained: This adds a nice kick of flavor. If you prefer less heat, use regular diced tomatoes.
- 1 packet (1 ounce) taco seasoning: Feel free to use your favorite brand or make your own homemade taco seasoning. I usually use mild for my kids.
- 1 cup shredded cheddar cheese: Cheddar is my go-to, but Monterey Jack, Colby Jack, or a Mexican blend would also be great choices for topping these mexican zucchini boats.
- Olive oil: For sautéing the vegetables.
- Salt and pepper to taste: Don’t be afraid to season generously!
- Optional toppings: Sour cream, guacamole, salsa, chopped cilantro. I buy sour cream in bulk at Costco and freeze small portions for later.
- 1/4 cup water: To help simmer everything together.
Here’s a little kitchen secret my mom taught me that really makes a difference: Always taste and adjust the seasoning as you go. The amount of salt and pepper you need will depend on the taco seasoning you use and your personal preference. Also, I find that using whole milk cheese instead of low-fat helps with melting and gives a better flavor to these amazing mexican zucchini boats. If you’re watching your sodium intake, be sure to use low-sodium beans and diced tomatoes. You can easily modify these mexican zucchini boats to fit your dietary needs!
I find that using a good quality, flavorful taco seasoning is key to making these mexican zucchini boats taste amazing. Experiment with different brands until you find one you love. You’ll notice the difference! I learned this tip from making tons of mexican zucchini boats.
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). While the oven is heating, prepare the zucchini.
- Prepare the zucchini: Halve the zucchinis lengthwise. Use a spoon to scoop out the seeds, creating a boat-like shape. Don’t worry if they look a little messy at first – mine always do too! This is an essential step in making mexican zucchini boats.
- Pre-bake or grill the zucchini: Lightly brush the cut sides of the zucchini with olive oil and season with salt and pepper. Place them cut-side up on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until slightly softened. Alternatively, you can grill them for a few minutes per side. This step helps to remove excess moisture and prevent the zucchini from becoming soggy. I learned the hard way not to skip this step when making mexican zucchini boats.
- Cook the ground beef: While the zucchini is pre-baking or grilling, heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. This is a key step in preparing the perfect filling for these mexican zucchini boats.
- Sauté the vegetables: Add the chopped onion and bell pepper to the skillet with the ground beef. Cook until softened, about 5-7 minutes. You’ll know they’re ready when your kitchen starts smelling absolutely amazing!
- Add the remaining ingredients: Stir in the black beans, corn, diced tomatoes and green chilies, taco seasoning, and water. Bring to a simmer and cook for 5-10 minutes, stirring occasionally, until the flavors have melded together. This helps create a flavorful mix for our great mexican zucchini boats.
- Fill the zucchini boats: Remove the zucchini from the oven or grill. Spoon the ground beef mixture into the zucchini boats, filling them generously.
- Top with cheese: Sprinkle the shredded cheddar cheese evenly over the filled zucchini boats.
- Bake: Return the baking sheet to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
- Let it rest: Remove from the oven and let rest for a few minutes before serving. I learned the hard way to let it rest for a few minutes – trust me on this one! If you try to serve it immediately, the filling might be too hot, and the zucchini boats may fall apart. This allows the cheese to set and the flavors to meld together even more. Then, serve up your fantastic mexican zucchini boats.
Don’t be afraid to experiment with different fillings and toppings to create your own unique version of these mexican zucchini boats. You really can’t mess it up. Also, my husband always asks me to make extra because he loves the leftovers for lunch.
Serving Ideas
These mexican zucchini boats are a delicious and satisfying meal on their own, but they also pair well with a variety of sides. We love serving them with a simple green salad and some crusty bread. The kids always fight over who gets the crispiest pieces! Sometimes, I’ll also make a batch of rice or quinoa to serve alongside for a more complete meal. It’s such an easy weeknight dinner, especially the tasty mexican zucchini boats.
For a fun and festive presentation, I like to sprinkle fresh herbs on top – it makes them look so much fancier! A dollop of sour cream or guacamole is also a welcome addition. And of course, a side of salsa is a must for those who like a little extra heat. I also like to add a sprinkle of cotija cheese to my mexican zucchini boats.
This has become our go-to for Sunday dinners with the grandparents. They love the flavor and the fact that it’s a relatively healthy meal. Plus, it’s easy to customize to their liking. My mother-in-law prefers hers with extra cheese, while my father-in-law likes to add a generous dollop of sour cream.
This recipe says it serves 4-6, but in our house, it barely feeds 4 hungry people! So, I usually double the recipe to make sure everyone gets their fill. If we somehow have leftovers, they make the best lunch the next day. I just pack them up in a container and reheat them in the microwave. Easy peasy! It’s great how well you can reheat tasty mexican zucchini boats.
You can also get creative with the toppings. Instead of cheddar cheese, try using Monterey Jack, pepper jack, or a Mexican blend. And for a vegetarian option, simply omit the ground beef and add an extra can of beans or some cooked quinoa to the filling. However you serve it, the mexican zucchini boats are sure to be a hit!
FAQs
Q: Can I make these mexican zucchini boats ahead of time?A: Yes, you can definitely make these ahead of time! Prepare the filling and stuff the zucchini boats, then cover and refrigerate them for up to 24 hours. When you’re ready to bake, simply add a few extra minutes to the baking time to ensure they’re heated through. I often do this when I’m short on time during the week.
Q: Can I freeze these mexican zucchini boats?A: While you can technically freeze them, I don’t recommend it. The zucchini tends to become a bit mushy after thawing. However, you can freeze the filling separately and then use it to make fresh zucchini boats later. I’ve definitely overcooked these before – here’s how to avoid that!
Q: What if I don’t have taco seasoning?A: No problem! You can easily make your own homemade taco seasoning. Combine chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper. There are tons of recipes online for homemade taco seasoning.
Q: Can I use different vegetables in the filling?A: Absolutely! Feel free to add other vegetables to the filling, such as diced mushrooms, carrots, or celery. Just make sure to sauté them along with the onion and bell pepper. It’s easy to experiment with the tasty mexican zucchini boats.
Q: What if my zucchini boats are too watery?A: If your zucchini boats are too watery, try salting the zucchini halves before baking them. The salt will help to draw out excess moisture. You can also pat them dry with paper towels before filling them. This will definitely solve the watery issue with great mexican zucchini boats.
Q: Can I make these vegetarian?A: Yes, absolutely! Simply omit the ground beef and add an extra can of beans or some cooked quinoa to the filling. You can also add some chopped vegetables, such as mushrooms or bell peppers. It’s such an easy recipe to adjust to make vegetarian mexican zucchini boats.
Q: What other toppings can I use?A: The possibilities are endless! Some other great topping ideas include sour cream, guacamole, salsa, chopped cilantro, green onions, black olives, and hot sauce. My mother-in-law is on a low-sodium diet, so here’s how I modify the toppings for her: I use low-sodium salsa and skip the sour cream.
Q: How do I prevent the cheese from burning?A: If you notice the cheese is browning too quickly, you can tent the baking sheet with aluminum foil. This will help to prevent the cheese from burning while the zucchini finishes cooking.
Q: Can I use different types of cheese?A: Yes, definitely! Cheddar cheese is a classic choice, but you can also use Monterey Jack, pepper jack, Colby Jack, or a Mexican blend. Experiment with different cheeses to find your favorite combination. You can’t go wrong, even with a little queso on the great mexican zucchini boats.
Conclusion
These mexican zucchini boats have truly become a staple in our family, and I hope they become one in yours too. They’re easy to make, incredibly versatile, and always a crowd-pleaser. Plus, they’re a great way to sneak in some extra veggies!
Here are a few final tips to ensure your mexican zucchini boats turn out perfectly every time:
- Always let it rest for 5 minutes – I learned this the hard way when I served it too soon, and it fell apart!
- Don’t overfill the zucchini boats – This can cause the filling to spill over during baking.
- Adjust the seasoning to your liking – Don’t be afraid to experiment with different spices and herbs.
My son loves it with extra cheese, while my daughter prefers it plain. So, feel free to customize the recipe to suit your family’s preferences. Whether you’re looking for a quick and easy weeknight meal or a fun and festive dish for a gathering, these mexican zucchini boats are sure to be a hit. I also like to pair it with my other Mexican recipes like my Mexican Zucchini and Ground Beef Skillet or my Traditional Mexican Tuna Ceviche Recipe.
Don’t be intimidated – if I can make this on a busy Tuesday night, you absolutely can too! And remember, cooking is all about experimenting and having fun. So, don’t be afraid to try new things and put your own spin on this recipe. I’d love to hear how this turns out for your family – drop me a comment! I can’t wait to see your photos of these mexican zucchini boats.
Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine! It makes a perfect healthy meal with the health benefits of the zucchini from the Mayo Clinic. Plus, the zucchini itself offers amazing nutritional value, And you’re all set to make these amazing mexican zucchini boats.
PrintMexican Zucchini Boats: A Family Favorite
These Mexican zucchini boats are a delicious and healthy way to enjoy a classic Mexican dish. They’re packed with flavor and easy to make!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
- 4 medium zucchini, halved lengthwise and seeds removed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeno, seeded and minced (optional)
- 1 pound ground beef or turkey
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 packet taco seasoning
- 1 cup shredded cheddar cheese
- Optional toppings: sour cream, salsa, guacamole
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Scoop out the zucchini flesh, leaving a 1/4-inch border. Chop the scooped-out flesh and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion, bell pepper, and jalapeno (if using) and cook until softened, about 5 minutes.
- Add ground beef or turkey and cook until browned, breaking it up with a spoon. Drain off any excess grease.
- Stir in the reserved zucchini flesh, black beans, corn, diced tomatoes and green chilies, and taco seasoning. Bring to a simmer and cook for 5 minutes.
- Place zucchini boats in a baking dish and fill with the meat mixture.
- Top with shredded cheddar cheese.
- Bake for 20-25 minutes, or until zucchini is tender and cheese is melted and bubbly.
- Serve with your favorite toppings, such as sour cream, salsa, and guacamole.
Notes
For a vegetarian option, omit the ground meat and add more beans or vegetables. You can also use different types of cheese, such as Monterey Jack or pepper jack.
Nutrition
- Serving Size: 1 boat
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg
Keywords: zucchini, mexican, ground beef, healthy, boats