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Servings:

Mexican Zucchini Boats

Mexican zucchini boats, the vibrant tastes of Mexican cuisine with the freshness of wholesome zucchini. They're filled with perfectly seasoned beef, beans, and corn, topped with fiesta blend cheese, and served with cooling sour cream for a rich and balanced delight!

Total Time

35min

5.0

2 Ratings

Author: Tina Sawasdee at SideChef

Servings:

Ingredients

•

Zucchini

•

1 Tbsp

Vegetable Oil

•

2 cloves

Garlic , minced

•

1/2

Medium Yellow Onion , finely chopped

•

8 oz

Lean Ground Beef

•

1 cup

Salsa

•

1 can
(15 oz)

Black Beans , drained, rinsed

•

1 can
(15 oz)

Sweet Corn , drained

•

1 Tbsp

Tomato Paste

•

1/2 tsp

Ground Cumin

•

1/4 tsp

Cayenne Pepper

•

1/2 tsp

Dried Oregano

•

1/2 cup

Shredded Mexican Cheese Blend

•

2 stalks

Fresh Cilantro , roughly chopped

•

to taste

Salt

•

to taste

Ground Black Pepper

•

to taste

Sour Cream

Cooking Instructions

Preheat oven to 375 degrees F (190 degrees C).

Trimmed the bottom of each Zucchini (2) . Then half lengthwise and scoop the seeds. Roughly chop the seeds and set aside.

In a saucepan, heat the Vegetable Oil (1 Tbsp) over medium-high heat. Once the oil is heated, cook the Garlic (2 cloves) and Yellow Onion (1/2) until fragrant and translucent. Then add Lean Ground Beef (8 oz) and cook for about 3 minutes.

Add Salsa (1 cup) , Black Beans (1 can) , Sweet Corn (1 can) , Tomato Paste (1 Tbsp) , Ground Cumin (1/2 tsp) , Cayenne Pepper (1/4 tsp) , Dried Oregano (1/2 tsp) , Salt (to taste) , and Ground Black Pepper (to taste) . Cook for about 3 more minutes.

Line the zucchini on a baking sheet. Top each zucchini with beef mixture and sprinkle with Shredded Mexican Cheese Blend (1/2 cup) .

Bake for about 10-15 minutes or until the zucchini is cooked through and the cheese is melted.

Serve with Sour Cream (to taste) and Fresh Cilantro (2 stalks) on top.

Author's Notes

Makes 2-4 servings.

Nutrition Per Serving

CALORIES

387

FAT

24.1 g

PROTEIN

31.8 g

CARBS

11.3 g