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Tex-Mex Zucchini Boats

Tex-Mex Zucchini Boats
  • Prep 20 min
  • Total 45 min
  • Servings 3
Zucchini stuffed with cheese, beef, beans, and Tex-Mex seasoning and baked until tender. A great summer meal!
Updated October 5, 2017

Ingredients

  • 3-4 medium zucchini, halved and hollowed out
  • 1/2 lb lean ground beef
  • 1 tablespoon olive oil
  • 1 cup black beans
  • 1 cup sweet corn
  • 1/2 cup diced red onion
  • 1/2 cup salsa
  • 1 packet (1 oz) Old El Paso™ taco seasoning mix
  • 4 oz Monterey jack cheese, cubed
  • Fresh cilantro, garnish

Steps

  • 1
    Preheat oven to 375°F. In a large skillet, add ground beef and olive oil over medium heat. Cook, breaking up beef as it browns, until cooked through.
  • 2
    Add 1/4 cup water to the beef along with taco seasoning. Stir together well. Then add beans, corn, red onion, and salsa. Cook for 1-2 minutes until well combined and then remove from heat.
  • 3
    Wash zucchini well and cut in half longwise. Use a spoon to carefully scoop out center of each zucchini. Add a few small cubes of cheese to the bottom of each zucchini.
  • 4
    Spoon beef mixture into each zucchini. Feel free to pile it high in each zucchini. Top each half with more cheese cubes.
  • 5
    Bake zucchini boats for 20-25 minutes until cheese is melted and zucchini are tender. It’s okay if they still have some bite to them.
  • 6
    Bake zucchini boats for 20-25 minutes until cheese is melted and zucchini are tender. It’s okay if they still have some bite to them. Remove zucchini and garnish with fresh cilantro. Serve while warm.

  • Save scooped out zucchini guts for zucchini bread!

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
230
Total Fat
26g
40%
Saturated Fat
11g
57%
Trans Fat
1/2g
Cholesterol
80mg
27%
Sodium
1400mg
59%
Potassium
1190mg
34%
Total Carbohydrate
43g
14%
Dietary Fiber
10g
42%
Sugars
10g
Protein
31g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
35%
35%
Calcium
40%
40%
Iron
25%
25%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

  • Everybody has that one neighbor. You know the one. At some point in the summer they will bring over a bushel of zucchini that they can’t eat and dump them at your doorstep. The truth is that we should all be so lucky to have a neighbor like that because zucchini is so versatile! You can do so much more than just grate it up and make zucchini bread out of it. This recipe is a quick and delicious (and low-ish carb) way to use a bunch of leftover zucchini. While you could use any zucchini, medium-sized ones work best for this recipe. Happy zucchini season, everybody!
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