These Healthy Mexican Zucchini Boats are packed with flavor! Fresh zucchini is hollowed out and filled with a tasty mix of beans, corn, and cheese, then baked until bubbly.
They’re easy to make and a fun dish to share! I love piling on the cheese; it gets all melty and delicious. Perfect for a light dinner or a yummy side dish! 🌱
Key Ingredients & Substitutions
Zucchini: The star of this dish! Look for medium-sized zucchinis for the best texture. If you can’t find zucchini, yellow squash works as an excellent substitute.
Black Beans: These beans add protein and fiber. You can swap them with pinto beans or chickpeas for a different flavor profile.
Corn: Fresh corn gives a nice crunch, but frozen or canned corn is convenient and tasty. If you’re avoiding corn, try chopped bell peppers instead!
Cheese: While I love using a Mexican blend for its flavor, cheddar or mozzarella are great alternatives. For a dairy-free option, consider vegan cheese or nutritional yeast.
Spices: Cumin and chili powder are key for that authentic Mexican flavor. If you want more heat, add a pinch of cayenne or some chopped jalapeños to the filling.
How Do I Hollow Out Zucchini Properly?
Hollowing out zucchini is quite simple, but you want to do it carefully. Start by slicing the zucchini in half lengthwise. Then, take a spoon and gently scoop out the seeds and some of the flesh, leaving about 1/4 inch of edges. This will create enough space for the filling without compromising the shape.
- Use a small spoon for better control and avoid breaking the walls of the zucchini.
- Be gentle as you scoop out the flesh to keep the boats sturdy for stuffing.
Remember to chop and use the reserved flesh in your filling! It adds great flavor and prevents waste.
Healthy Mexican Zucchini Boats with Cheese
Ingredients You’ll Need:
- 4 medium zucchinis
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced tomatoes (fresh or canned, drained)
- 1/2 small onion, finely chopped
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika (optional)
- Salt and pepper, to taste
- 1 cup shredded cheese (Mexican blend, cheddar, or mozzarella)
- 2 tbsp fresh cilantro, chopped (for garnish)
- 1 tbsp olive oil
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and 20-25 minutes of baking time. In total, you’re looking at around 40-45 minutes from start to finish, making it a quick and healthy option for lunch or dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). This ensures it’s hot and ready for when your zucchini boats are packed and ready for baking.
2. Prepare the Zucchini:
Wash the zucchinis well, then slice them lengthwise in half. Take a spoon and scoop out the seeds and some flesh to create hollow “boats.” Leave about 1/4 inch of flesh around the edges. Don’t throw away the scooped-out flesh; set it aside for later!
3. Cook the Filling:
In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté for about 3 minutes, until they’re soft and fragrant. Then, add the reserved zucchini flesh, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook this mixture for 5-7 minutes, stirring occasionally, until it’s heated through and slightly reduced.
4. Combine with Cheese:
Once the filling is ready, remove the skillet from the heat and stir in half of the shredded cheese. This will make the filling super cheesy and delicious!
5. Stuff the Zucchini Boats:
Place the zucchini boats on a lined baking sheet, cut-side up. Spoon the filling mixture into each zucchini boat evenly. Top each filled boat with the remaining shredded cheese.
6. Bake to Perfection:
Put the baking sheet in the preheated oven and bake for 20-25 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
7. Finish and Serve:
Once baked, take the zucchini boats out of the oven and let them cool for a moment. Garnish with chopped fresh cilantro before serving to add a burst of color and flavor!
These vibrant and healthy Mexican zucchini boats are perfect as a light lunch or a delightful side dish. Enjoy every bite!
FAQ for Healthy Mexican Zucchini Boats with Cheese
Can I Prepare the Filling in Advance?
Absolutely! You can prepare the filling a day ahead and store it in the refrigerator. Just reheat it slightly before stuffing the zucchini boats, and then proceed with baking. This saves time on busy days!
What Can I Substitute for Cheese to Make This Dish Dairy-Free?
If you’re looking to make this dish dairy-free, try using nutritional yeast for a cheesy flavor or vegan cheese substitutes. Also, integrating more vegetables like diced bell peppers or avocado can help maintain that creamy texture without the dairy.
How Do I Store Leftover Zucchini Boats?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven at 350°F (175°C) for about 10-15 minutes, or microwave them in 30-second intervals until warmed through!
Can I Use Other Vegetables in This Recipe?
Definitely! Feel free to get creative with your filling. You could add chopped spinach, mushrooms, or even cooked quinoa for added texture and nutrition. Just remember to cook any extra vegetables before adding them to the filling for the best results!
