Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These Mexican zucchini boats are a tasty, lower carb meal and excellent way to use up excess zucchini from the garden!

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.

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  • Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.

  • Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.

  • Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.

  • Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.

Cook's Note:

You can use cilantro for topping instead of scallions.

Nutrition Facts

426 calories; protein 32.4g; carbohydrates 17.5g; fat 25.2g; cholesterol 111.4mg; sodium 1152.5mg. Full Nutrition
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