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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! ...MORE+ LESS-

Macheesmo Macheesmo
September 20, 2016

Ingredients

3-4 medium zucchini, halved and hollowed out
1/2
pound 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 Old El Paso™ taco seasoning mix
4
ounces Monterey jack cheese, cubed
Fresh cilantro, garnish

Steps

Hide Images
  • 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
    Remove zucchini and garnish with fresh cilantro. Serve while warm.

Expert Tips

  • Save scooped out zucchini guts for zucchini bread!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
230
% Daily Value
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.
More About This Recipe
  • 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.

    Start by browning the beef in a large skillet and adding some taco seasoning.

    After the beef cooks, combine black beans, corn, onions and salsa—you’ll add all these lovely Tex-Mex flavors to the beef to make a delicious filling.

    Stir that all together in the skillet until it’s warmed through and combined, and you’re ready to fill some zucchini boats!

    Take your time hollowing out the zucchini. Use a spoon and try to not break through the shell. If you do though, it’s not the end of the world. They’ll still taste good! (As a little bonus, I like to add a few cheese cubes in the bottom of each boat.)

    Then pile in the fillings. You can really fill these until they are overflowing! Add more cheese cubes as you go for maximum cheesiness. Bake these beauties at 375°F for 20-25 minutes until the cheese is melted and the zucchini is tender. It’s also okay if the zucchini still has a little crunch to it. I actually like it that way!

    Fresh cilantro finishes off these beautiful boats. Happy zucchini season, everybody!

    Nick thinks you should rock the (zucchini) boat! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.

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