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.