These tasty Mexican zucchini boats are packed with fresh flavors! Filled with cheese, veggies, and spices, they’re a healthy twist that keeps every bite exciting.
Everyone loves the cheesy goodness melted on top, and I can’t resist adding a squeeze of lime for that extra zing. Perfect for lunch or dinner! 🌮
Key Ingredients & Substitutions
Zucchinis: Medium zucchinis work best for creating the perfect boats. If zucchinis aren’t available, you could also use yellow squash—they have a similar texture and flavor.
Black Beans: Canned black beans are convenient, but you can substitute with pinto beans or chickpeas for a different taste and texture. Just make sure to rinse them well to reduce sodium!
Corn: Fresh corn kernels are delicious, but canned or frozen corn also does the trick! If corn isn’t on hand, diced bell peppers or even mushrooms can add a hearty component.
Cheese: I like using a Mexican blend because it melts nicely, but cheddar or Monterey Jack work great too! For a lighter option, consider using a reduced-fat cheese.
Cilantro: Fresh cilantro enhances flavor beautifully, yet if you’re not a fan, green onions or parsley could be good substitutes for garnish.
How Do I Cut and Empty Zucchini Without Breaking It?
Slicing and scooping out zucchini can be tricky, but with a little care, you can do it easily. Here’s how to ensure you get perfect boats every time:
- Start by washing and drying the zucchinis. Trim the ends for a clean cut.
- Using a sharp knife, cut each zucchini in half lengthwise. Make sure to keep the knife steady to avoid breaking the zucchini.
- Take a teaspoon or a melon baller to scoop out the center. Be gentle and leave about 1/4 inch of flesh to keep the shell intact.
- Save the scooped out zucchini flesh to mix in your filling for added flavor!
Keeping the zucchini shells firm is key to stuffing them without them falling apart. A little practice will make you a pro in no time!
Healthy Mexican Zucchini Boats with Cheese
Ingredients You’ll Need:
For the Zucchini Boats:
- 4 medium zucchinis
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup diced tomatoes (fresh or canned)
- 1/2 cup red bell pepper, finely chopped
- 1/4 cup red onion, finely chopped
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup shredded Mexican blend cheese (or cheddar and Monterey Jack)
- 2 tbsp fresh cilantro, chopped (plus extra for garnish)
- 1 tbsp olive oil
- Optional: lime wedges for serving
How Much Time Will You Need?
This recipe takes approximately 10 minutes of preparation time followed by 20-25 minutes of baking time. Altogether, you’ll need about 35-40 minutes to enjoy these delicious, healthy zucchini boats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This allows the oven to reach the right temperature while you prepare everything else. Next, line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Zucchini:
Wash the zucchinis and slice each one lengthwise down the middle. Take a spoon and carefully scoop out the seeds and some of the flesh to create “boats.” Try to leave a sturdy shell. Set the scooped-out flesh aside for later.
3. Sauté the Vegetables:
Finely chop the reserved zucchini flesh. In a skillet, heat olive oil over medium heat. Add the onion and red bell pepper and sauté for about 3-5 minutes until they soften. Next, add the garlic and chopped zucchini flesh, cooking for another 2 minutes until fragrant.
4. Combine the Filling:
Into the skillet, stir in the black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook everything for about 4-5 minutes, stirring occasionally until it’s heated through and the flavors meld together. Remove from heat, and fold in the chopped cilantro.
5. Stuff the Zucchini Boats:
Arrange your hollowed zucchini boats on the prepared baking sheet. Spoon the savory filling evenly into each zucchini half, ensuring they’re well-filled. Don’t be shy—fill them up!
6. Add Cheese and Bake:
Sprinkle the shredded cheese generously over the stuffed zucchini boats. Then, place them in the preheated oven and bake for 20-25 minutes or until the zucchini is tender and the cheese has melted and bubbly.
7. Serve and Enjoy:
Once done, carefully remove the zucchini boats from the oven. Garnish with extra cilantro for a fresh touch. If you like, serve them with lime wedges on the side for a zesty kick. Enjoy your healthy, cheesy Mexican zucchini boats!
FAQ About Healthy Mexican Zucchini Boats with Cheese
Can I Use Different Types of Beans?
Absolutely! While black beans are a great choice for this recipe, you can easily substitute them with pinto beans, kidney beans, or even chickpeas, depending on your preference or what you have on hand.
How Can I Make This Recipe Vegan-Friendly?
To make these zucchini boats vegan, simply omit the cheese or substitute it with a dairy-free cheese option. You could also top the boats with nutritional yeast for a cheesy flavor without dairy!
What’s the Best Way to Store Leftovers?
Store any leftover zucchini boats in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also microwave them for about 1-2 minutes, but the oven will keep the zucchini from becoming too watery.
Can I Pre-Make the Filling?
Yes, you can prepare the filling ahead of time! Just store it in the refrigerator for up to 2 days before stuffing the zucchini boats. When you’re ready to bake, assemble the boats and proceed with the baking instructions. This helps save time on busy nights!
