This easy Mexican stuffed zucchini is a fun and tasty dish! You’ll fill zucchini boats with seasoned meat, beans, and cheese for a colorful and hearty meal.
It’s so simple that even my kitchen skills can handle it! I love pairing it with some rice on the side. You can also add your favorite toppings for extra flavor. Yum! 🌶️
Key Ingredients & Substitutions
Zucchini: Opt for medium zucchinis for the best size to stuff. If zucchinis aren’t available, you can use bell peppers as a tasty alternative.
Ground Beef: Ground turkey is my go-to substitute for a leaner option. You could also use ground chicken or plant-based alternatives like lentils or quinoa for a vegetarian option!
Taco Seasoning: While a packet is convenient, you can make your own blend with chili powder, cumin, paprika, and oregano. It’s fresher and more flavorful!
Cheese: Cheddar is classic, but you can explore using pepper jack for some spice or even vegan cheese if you’re looking for dairy-free options.
How Do I Carve Zucchini Boats Without Making a Mess?
Creating the perfect zucchini boats is simple with a bit of practice. Follow these steps for best results:
- Use a sharp knife to cut the zucchini in half lengthwise carefully.
- Take a spoon with a rounded edge to gently scoop out the interior flesh.
- Be careful not to poke through the skin! Leave about 1/4 inch for support.
- Scoop out any seeds as they can be watery and affect the flavor.
With these tips, you’ll have beautiful zucchini boats ready for stuffing! Enjoy the cooking process!
How to Make Easy Mexican Stuffed Zucchini
Ingredients You’ll Need:
- 4 medium zucchinis
- 1 lb ground beef (or ground turkey)
- 1/2 cup diced onions
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
- 1 cup canned diced tomatoes (drained)
- 1/2 cup canned black beans, drained and rinsed (optional)
- 1 packet taco seasoning (about 1 oz) or homemade taco seasoning mix
- 1 cup shredded cheddar cheese (or Mexican blend)
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prep and around 25 minutes to cook. In total, you’ll be enjoying your tasty Mexican stuffed zucchini in about 40 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s nice and hot when you’re ready to bake your stuffed zucchinis.
2. Prepare the Zucchini Boats:
Wash the zucchinis thoroughly. Cut each one in half lengthwise. Take a spoon and carefully scoop out the flesh, creating boats but leaving about 1/4 inch thick walls to support the filling. Set the scooped-out flesh aside for later.
3. Set the Zucchini Aside:
Place your zucchini boats on a baking sheet lined with parchment paper or lightly greased with cooking oil. This keeps them from sticking.
4. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the diced onions, bell pepper, and minced garlic. Sauté until the vegetables soften and become aromatic, about 3-4 minutes.
5. Brown the Meat:
Add the ground beef (or turkey) to the skillet. Cook until it’s browned, breaking it apart as it cooks to ensure even cooking.
6. Mix It Up:
Now, add the reserved zucchini flesh, diced tomatoes, black beans (if you’re using them), and taco seasoning to the skillet. Stir everything well to combine and let it cook for another 3-5 minutes until everything is heated through. Don’t forget to season with salt and pepper to taste!
7. Fill the Zucchini Boats:
Spoon the meat mixture evenly into each zucchini boat, packing it in nicely.
8. Add Cheese:
Sprinkle the shredded cheese generously over the top of each stuffed zucchini. This will melt into deliciousness as it bakes!
9. Bake:
Pop the baking sheet into the preheated oven and bake for 20-25 minutes. You want the zucchini to be tender and the cheese bubbling and golden.
10. Garnish and Serve:
Once baked, remove the zucchinis from the oven. Garnish with chopped fresh cilantro for a pop of flavor. Serve them warm alongside sour cream for a creamy touch. Enjoy!
There you go! Your delicious and easy Mexican stuffed zucchini is ready to delight your taste buds. Happy cooking!
Can I Use Different Proteins for This Recipe?
Absolutely! You can substitute ground beef with ground turkey, chicken, or even plant-based proteins like lentils or quinoa for a vegetarian twist. Just adjust cooking times as necessary!
What Can I Use If I Don’t Have Taco Seasoning?
No worries! You can make your own by mixing chili powder, cumin, paprika, garlic powder, and oregano. About a tablespoon of each should give you a similar flavor profile!
How Do I Store Leftovers?
Store any leftover stuffed zucchini in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, or use the microwave for a quick option.
Can I Prepare These Zucchini Boats in Advance?
Yes! You can prepare the filling a day before and store it in the fridge. Assemble the zucchini boats when you’re ready to bake for a quick and easy meal!
