Healthy Mexican Zucchini Boats with Cheese

These Healthy Mexican Zucchini Boats are a fun twist on dinner! Stuffed with tasty beans, corn, and cheese, they are colorful and packed with flavor.

They remind me of little boats ready to sail into my tummy! 🌊🐟 I love making them as a quick meal while sneaking in veggies. Enjoy with your favorite salsa on top!

Ingredients & Substitutions

Zucchinis: Medium zucchinis are great for stuffing, but you can also use yellow squash. If you prefer smaller portions, baby zucchinis work well too.

Black Beans: Rinsed canned black beans save time. You could swap them out for kidney beans or chickpeas depending on your preference.

Corn: Fresh corn from the cob is sweet and delicious, but frozen or canned corn can work just as well. If corn is a no-go for you, diced bell peppers can add color!

Cheese: I love Monterey Jack for its meltiness, but feel free to use a mix of your favorites—cheddar or queso blanco are also excellent choices. For a lighter option, use reduced-fat cheese.

Spices: Cumin and chili powder add fantastic flavor. If you’re looking for a kick, consider adding cayenne pepper or paprika.

How Do I Prepare the Zucchini Boats Properly?

Creating the perfect zucchini boat is key to this dish. You want enough flesh left to support the filling while providing a delicious base. Here’s how to do it:

• First, slice the zucchini in half lengthwise. Make a clean cut, so they sit flat.
• Use a spoon to scooped out the seeds and a little bit of the flesh. Be gentle to maintain the boat’s shape!
• Set the scooped-out flesh aside; you can chop it and use it in your filling.

Keeping a sturdy shell helps the zucchini hold up while baking and ensures you enjoy every bit of the scrumptious filling.

Healthy Mexican Zucchini Boats with Cheese

Ingredients You’ll Need:

• 4 medium zucchinis
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes (or salsa)
• 1/2 cup finely chopped onion
• 1 garlic clove, minced
• 1 tsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper, to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Fresh cilantro, chopped (for garnish)
• Optional: lime wedges, sour cream, or avocado slices for serving

Time Needed:

This recipe takes about 10 minutes to prepare and 25 minutes to bake, so you’ll need about 35 minutes total. Perfect for a tasty weeknight dinner!

Step-by-Step Instructions:

1. Preheat the Oven:

Start by preheating your oven to 375°F (190°C). This way, it’s nice and hot when your zucchini boats are ready to bake!

2. Prepare the Zucchini:

Wash the zucchinis and slice them in half lengthwise. With a spoon, carefully scoop out the seeds and some flesh, creating “boats.” Be sure to leave enough of the shell so they hold their shape. Set aside the scooped-out flesh for later.

3. Cook the Filling:

In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft and fragrant, about 3-4 minutes. Now, take the reserved zucchini flesh you set aside, chop it finely, and add it to the skillet. Cook for another 2-3 minutes until everything is softened and mixed well.

4. Mix in the Goodies:

Stir in the black beans, corn, diced tomatoes (or salsa), ground cumin, chili powder, and season with salt and pepper. Cook for an additional 5 minutes, stirring occasionally, until everything is heated through and well combined. Your kitchen should smell amazing!

5. Stuff the Zucchini Boats:

Line a baking sheet with parchment paper. Place the zucchini boats on the tray and spoon the delicious filling generously into each one. Top them off with a sprinkle of shredded cheese, making sure every boat has a cheesy cap!

6. Bake and Enjoy:

Pop the baking sheet into the oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly. Once done, carefully remove from the oven.

7. Garnish and Serve:

Sprinkle fresh chopped cilantro over the top for a burst of flavor. Serve warm with optional lime wedges, sour cream, or avocado slices for a refreshing touch.

Enjoy these flavorful, colorful, and healthy Mexican zucchini boats as a light dinner or a satisfying side! Happy cooking!

FAQ: Healthy Mexican Zucchini Boats with Cheese

Can I Use Other Types of Beans?

Absolutely! While black beans are delicious, you can also use pinto beans, kidney beans, or even chickpeas. Just make sure they are rinsed and drained if using canned beans!

What Can I Substitute for Cheese?

If you’re looking for a dairy-free option, try vegan cheese or nutritional yeast for a cheesy flavor without the dairy. You could also skip the cheese entirely and enjoy these zucchini boats without it!

How Do I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just pop them in the microwave or bake them in the oven until warmed through. If using the oven, cover them with foil to prevent drying out.

Can I Prep These Zucchini Boats in Advance?

Yes! You can prepare the filling and stuff the zucchini boats a day ahead. Just cover them and store in the fridge. When you’re ready to bake, add a few extra minutes to the cooking time since they’ll be cold from the fridge.