PREP TIME: 10 MINS | COOK TIME: 40 MINS | TOTAL TIME: 50 MINS | SERVINGS: 4 boats
I am super impressed with these Mexican Zucchini Boats! They are very pretty and taste superb! These boats are very flavorful and delicious, making these the perfect meal for the entire family and great to serve to guests. Make sure not to miss this recipe, it is one of the best zucchini dishes you’ll ever make!
INGREDIENTS
2 tablespoons olive oil
½ medium onion, diced
2 medium zucchini
2 garlic cloves, minced
1 can black beans, rinsed
½ c. cheese
1 c. enchilada sauce
1 can corn, drained
1 teaspoon cumin
½ teaspoon salt or to taste
How to make Mexican Zucchini Boats
Step 1: After trimming the stem ends of the zucchini, cut them in half, lengthwise. Scoop the flesh out of the zucchini using a spoon, then chop the flesh into small, even pieces using a knife. Set aside.
Step 2: In a large pan, heat the olive oil over medium-high heat. Once the oil is hot, add the chopped onion to the pan and cook for about 4 to 5 minutes until clear. Add the minced garlic along with the zucchini flesh and continue to cook for additional 5 minutes.
Step 3: Stir in the black beans, corn, enchilada sauce, salt, and cumin until well blended. Set aside.
Step 4: Onto a baking sheet, place the zucchini shells. Evenly divide the black bean mixture between the shells and sprinkle each with cheese.
Step 5: Place in the preheated oven and bake for about 30 minutes at 400 degrees F or until the cheese has slightly browned and melted.
Step 6: Remove from the oven when done and serve the Mexican Zucchini Boats immediately. Enjoy!
TO STORE AND REHEAT:
Place the zucchini boat in an airtight container and store it in the fridge for up to 3 days. When ready to reheat, place the boats on a baking sheet and pop in the oven or reheat in the microwave.
NUTRITION FACTS:
Calories: 356kcal, Carbohydrates: 47g, Protein: 15g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 859mg, Potassium: 757mg, Fiber: 10g, Sugar: 12g, Vitamin A: 1023IU, Vitamin C: 26mg, Calcium: 155mg, Iron: 3mg
Ingredients
- 2 tablespoons olive oil
- ½ medium onion, diced
- 2 medium zucchini
- 2 garlic cloves, minced
- 1 can black beans, rinsed
- ½ c. cheese
- 1 c. enchilada sauce
- 1 can corn, drained
- 1 teaspoon cumin
- ½ teaspoon salt or to taste
Instructions
Step 1: After trimming the stem ends of the zucchini, cut them in half, lengthwise. Scoop the flesh out of the zucchini using a spoon, then chop the flesh into small, even pieces using a knife. Set aside.
Step 2: In a large pan, heat the olive oil over medium-high heat. Once the oil is hot, add the chopped onion to the pan and cook for about 4 to 5 minutes until clear. Add the minced garlic along with the zucchini flesh and continue to cook for additional 5 minutes.
Step 3: Stir in the black beans, corn, enchilada sauce, salt, and cumin until well blended. Set aside.
Step 4: Onto a baking sheet, place the zucchini shells. Evenly divide the black bean mixture between the shells and sprinkle each with cheese.
Step 5: Place in the preheated oven and bake for about 30 minutes at 400 degrees F or until the cheese has slightly browned and melted.
Step 6: Remove from the oven when done and serve the Mexican Zucchini Boats immediately. Enjoy!
TO STORE AND REHEAT:
Place the zucchini boat in an airtight container and store it in the fridge for up to 3 days. When ready to reheat, place the boats on a baking sheet and pop in the oven or reheat in the microwave.
