For an extra layer of flavor, try adding a dollop of sour cream or guacamole before serving. If you prefer a vegetarian option, substitute the ground beef with black beans or lentils. Feel free to experiment with different cheese blends to customize the flavor to your liking. Pepper jack would add a spicy kick!
Mexican Zucchini Boats
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PREP TIME20 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 5 mins
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SERVING4 People
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VIEWS15
Embark on a culinary adventure with these vibrant Mexican Zucchini Boats! A delightful, low-carb alternative that transforms garden-fresh zucchini into savory vessels brimming with zesty, flavorful fillings. Perfect for a light yet satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Cholesterol111 mg
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Fiber3 g
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Protein32 g
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Saturated Fat13 g
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Sodium1153 mg
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Sugar7 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.
02
Step
1 mins
Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.
03
Step
7 mins
Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
04
Step
2 mins
Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.
05
Step
30 mins
Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.
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RECIPE REVIEWS
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Please Rate
Jacky Anderson
Jun 25, 2025A great way to use up the zucchini from my garden! Thank you for the wonderful recipe!
Diego Graham
Jun 9, 2025I added some diced tomatoes to the meat mixture, and it was delicious!
Markus Stoltenbergbogan
Jun 7, 2025The taco seasoning gave it just the right amount of spice. I'll definitely be making this again!
Scarlett Armstrong
May 25, 2025These zucchini boats were a huge hit! My kids, who usually turn their noses up at vegetables, devoured them.
Kristy Jones
May 24, 2025I loved how easy and quick this recipe was. Perfect for a weeknight dinner.