This Easy Mexican Stuffed Zucchini is a tasty and healthy dish. You’ll love the mix of ground meat, black beans, and cheese stuffed right into fresh zucchini boats!
It’s like a fiesta on your plate! 🎉 Plus, it’s a great way to sneak in some veggies. I love serving mine with a dollop of sour cream on top for an extra creamy touch!
Key Ingredients & Substitutions
Zucchini: This is the star of the dish! Choose medium-sized zucchinis for the perfect boat shape. If zucchini isn’t available, yellow squash works great too.
Ground Meat: I usually go for ground turkey for a leaner option, but feel free to use ground beef, chicken, or even a plant-based protein if you’re keeping it vegetarian.
Black Beans: These add protein and fiber. If you don’t have them, you can use pinto beans, chickpeas, or leave them out entirely. Lentils could also work in a pinch!
Salsa: Use your favorite salsa for added flavor! You can swap it out for diced tomatoes or fresh pico de gallo if you’d prefer something fresher.
Cheese: I love a mix of Mexican blend cheese for a delicious cheesy pull. If you’re dairy-free, try a plant-based cheese or nutritional yeast for a cheesy flavor without the dairy.
How Do You Get the Perfect Zucchini Boats?
The key to making great stuffed zucchini is to hollow them out properly. Here’s how to do it right:
- Cut the zucchini in half lengthwise. Use a spoon to scoop out seeds and some flesh.
- Leave about 1/2 inch of flesh so they hold their shape and don’t get too mushy.
- Make sure to save the scooped-out flesh for the filling—no waste here!
- After stuffing, you want to bake them until they’re tender, but not too soft. Keep an eye on them to maintain some crunch.
This method ensures your zucchini boats hold a lot of flavor without getting soggy. Happy cooking!
Easy Mexican Stuffed Zucchini
Ingredients You’ll Need:
- 4 medium zucchini
- 1 tablespoon olive oil
- 1/2 pound ground beef or ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn kernels, drained
- 1/2 cup salsa (mild or medium, your choice)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
- 1 cup shredded Mexican blend cheese or cheddar cheese
- Fresh cilantro, chopped (optional, for garnish)
- Sour cream (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook, giving you a total of about 30 minutes from start to finish. Perfect for a quick and scrumptious weeknight meal!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 375°F (190°C) to get it nice and hot while you prepare the zucchini.
2. Prepare the Zucchini:
Wash the zucchini and slice each one in half lengthwise. Use a spoon to scoop out the seeds and some of the flesh to create boats. Try to leave about 1/2 inch of zucchini to hold the filling. Set aside the scooped-out flesh for later.
3. Cook the Filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking for about 2-3 minutes until they’re softened and fragrant.
4. Brown the Meat:
Add the ground beef or ground turkey to the skillet. Cook it, breaking it apart with a spoon, until it’s browned and fully cooked, about 5-7 minutes. If there’s extra fat in the pan, drain it off.
5. Mix in the Veggies:
Chop the reserved zucchini flesh into small pieces and add it to the skillet along with the black beans, corn, salsa, cumin, chili powder, salt, and pepper. Stir everything together and cook for another 3-4 minutes until everything is heated through.
6. Add Cheese:
Remove the skillet from heat and stir in half of the shredded cheese for a cheesy filling!
7. Stuff the Zucchini:
Place the zucchini boats on a baking sheet or in a baking dish. Spoon the delicious filling evenly into each zucchini boat until they are nicely packed.
8. Top with More Cheese:
Sprinkle the remaining cheese on top of each stuffed zucchini for that gooey, melty goodness!
9. Bake:
Put the baking tray in the preheated oven and bake for about 15-20 minutes, or until the zucchini is tender and the cheese is melted and bubbly. Keep an eye on them to avoid overcooking!
10. Serve:
Once out of the oven, you can garnish with chopped fresh cilantro if you like. Serve warm with a dollop of sour cream on the side for extra creaminess.
Enjoy your healthy and flavorful Easy Mexican Stuffed Zucchini! Your taste buds will thank you!
FAQ for Easy Mexican Stuffed Zucchini
Can I Use Different Vegetables Instead of Zucchini?
Absolutely! If zucchini isn’t your favorite, bell peppers or eggplants make excellent substitutes. Just make sure to adjust cooking times as they may vary in tenderness.
How Can I Make This Recipe Vegetarian?
To make it vegetarian, simply omit the ground meat and use additional beans or cooked quinoa instead. You can also add more veggies like chopped bell peppers or mushrooms to the filling!
Can I Prepare the Filling Ahead of Time?
Yes, you can prepare the filling in advance! Simply store it in an airtight container in the fridge for up to 2 days. When you’re ready to cook, just stuff the mixture into the zucchini and bake as directed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop them in the microwave or bake them in the oven until warmed through. Enjoy them the next day!
