These Healthy Mexican Zucchini Boats are a fun twist on traditional tacos! Filled with tasty beans, veggies, and topped with gooey cheese, they’re a colorful treat on your plate.
Making these boats is a blast, and they’re easy to whip up! I love serving them with some salsa on the side—who can resist a good dip? 🌮
Key Ingredients & Substitutions
Zucchini: Fresh medium zucchinis are ideal for this recipe, but if they’re not available, you can use summer squash as a substitute. Just ensure they are firm and not overly large.
Black Beans: Canned black beans are super convenient! If you’re looking for a variation, kidney beans, pinto beans, or even chickpeas can work as great alternatives for a different flavor.
Corn Kernels: Fresh corn is delicious, but frozen corn is just as good and often sweeter. Canned corn also works well—just make sure to drain it thoroughly before adding.
Cheese: I love using a Mexican blend cheese for its flavor and meltability, but feel free to switch to cheddar, mozzarella, or add a little feta for a tangy twist if you prefer.
How do I scoop out the zucchini without damaging it?
Scooping out the flesh can be tricky if you’re not careful, but here’s a simple method:
- Use a sharp, small spoon or a melon baller for better control.
- Start from the center and gently scrape the flesh while keeping a consistent wall thickness (about 1/4 inch).
- Be patient! Go slowly to avoid breaking through the sides.
- You can always scoop out a little more if needed, but you can’t put it back!
What’s the best way to ensure the zucchini doesn’t get soggy?
To keep the zucchini firm, here are some easy tips:
- Pre-bake the zucchini halves for a few minutes before adding the filling to help draw out moisture.
- Make sure your filling isn’t too wet. Drain any excess liquid, especially from canned ingredients.
- A quick sprinkle of salt on the inside of the hollowed-out zucchini can help draw out moisture before you fill them.
Enjoy your cooking adventure with these vibrant and tasty Zucchini Boats!
Healthy Mexican Zucchini Boats with Cheese
Ingredients You’ll Need:
- 4 medium zucchinis
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup diced tomatoes (fresh or canned)
- 1/2 cup diced red bell pepper
- 1/2 cup diced onion
- 1-2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 cup shredded Mexican blend cheese (or cheddar and Monterey Jack combo)
- 2 tablespoons olive oil
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful dish will take about 15 minutes to prepare and around 25 minutes to bake. So, in total, you’ll be enjoying your Mexican Zucchini Boats in about 40 minutes!
Step-by-Step Instructions:
1. Prepping the Oven and Zucchini:
First things first—preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to make cleanup easier. Now, wash your zucchinis and slice them in half lengthwise. Using a spoon, carefully scoop out the inner flesh to create little “boats.” Just leave about 1/4 inch of the wall to keep them sturdy.
2. Making the Filling:
Chop up the scooped-out zucchini flesh and set this aside. In a large skillet, heat up the olive oil over medium heat. Once the oil is warm, throw in the diced onion, red bell pepper, and garlic. Sauté these until they’re nice and soft—about 3-4 minutes. Then add your chopped zucchini flesh and cook for another 2 minutes.
3. Mixing in the Goodies:
Now it’s time to build flavor! Stir in the black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Let this cook for 4-5 minutes, stirring occasionally. You want it all heated through and well mixed. Give it a taste and adjust the seasoning if you’d like!
4. Stuffing the Zucchini Boats:
Next, spoon the hearty filling evenly into your zucchini boats. Don’t be shy—fill them up! Once filled, sprinkle a generous amount of shredded cheese over the top of each boat. Yum!
5. Baking to Perfection:
Place your stuffed zucchini boats on the prepared baking sheet and pop them in the oven. Bake for 20-25 minutes. You’re looking for the zucchinis to be tender and the cheese to be melted and slightly golden on top.
6. Final Touches:
Out of the oven, your kitchen should smell incredible! Garnish your zucchini boats with freshly chopped cilantro or parsley for a pop of color and fresh flavor. Serve them warm and enjoy them with some salsa or creamy avocado slices on the side if you like.
Delicious and nutritious—enjoy your Healthy Mexican Zucchini Boats!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Beans?
Absolutely! While black beans are traditional, you can use pinto beans, kidney beans, or even chickpeas for a different flavor. Just make sure to drain and rinse canned beans before using.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the microwave or bake them in the oven at 350°F (175°C) until warmed through.
Can I Make These Zucchini Boats Vegetarian or Vegan?
Yes, they’re already vegetarian! To make them vegan, just substitute the cheese with a dairy-free alternative or omit the cheese entirely. You can also enhance the flavor with additional spices or nutritional yeast.
Can I Prepare the Filling Ahead of Time?
Definitely! You can prepare the filling a day ahead and store it in the fridge. When you’re ready to assemble the boats, just fill the zucchini and bake as directed. This saves time during the busy week!
