These vibrant zucchini boats are a fun and tasty way to enjoy veggies! Stuffed with cheese and your favorite toppings, they bring a burst of flavor in every bite.
I love serving these for dinner because they’re super easy to make. Plus, they’re colorful on the plate—who can resist a dish that looks so happy? 😄
Key Ingredients & Substitutions
Zucchini: This is the star of the dish! Choose medium-sized zucchini for a perfect boat shape. If you want a different taste, try using yellow squash. It’s a bit sweeter and works well too.
Black Beans: They add protein and fiber. If you’re out of black beans, kidney beans or pinto beans are great substitutes. Canned beans save time; just rinse them before using.
Corn: Fresh corn adds sweetness, but frozen or canned corn is a handy alternative. If you prefer, you could use diced bell peppers instead for more crunch.
Cheese: I recommend a Mexican blend for a flavorful kick, but mozzarella or cheddar will work too. For a lighter option, use a reduced-fat cheese without sacrificing taste.
What’s the Best Way to Scoop Out Zucchini for Boats?
Making zucchini boats is simple, but it takes care to scoop them just right. Here’s how:
- First, cut the zucchini in half lengthwise. Use a sharp knife for a clean cut.
- Take a spoon and start scooping out the seeds and some flesh, leaving about 1/2 inch of the zucchini wall. This helps keep the shape strong.
- Be gentle to avoid breaking your boats. You can save the scooped-out zucchini to add to the stuffing for extra flavor!
This method gives your boats enough space for all the delicious filling while keeping them sturdy during baking.
Healthy Mexican Zucchini Boats with Cheese
Ingredients You’ll Need:
For the Zucchini Boats:
- 4 medium zucchini
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup red bell pepper, finely diced
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
For the Seasoning:
- 1 tsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Topping:
- 1 cup shredded Mexican blend cheese or shredded mozzarella
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep and another 20-25 minutes to bake. In total, you’ll spend around 40-45 minutes to make these delicious zucchini boats. Perfect for a healthy weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it warms up, grab a baking sheet and line it with parchment paper to keep those zucchini boats from sticking.
2. Prepare the Zucchini:
Wash the zucchini well, then slice each one in half lengthwise. Use a spoon to carefully scoop out the seeds and a bit of the flesh to create “boats” about 1/2 inch thick. Don’t forget to save that scooped-out zucchini flesh for later use!
3. Sauté the Veggies:
In a skillet over medium heat, add the olive oil. Once hot, toss in the diced onion and sauté for about 2-3 minutes until they turn translucent. Then, add the minced garlic, chopped red bell pepper, and the reserved zucchini flesh. Let it cook for another 3-4 minutes until the veggies soften.
4. Mix the Filling:
Stir in the black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook this mixture for about 5 minutes to let all those great flavors blend together and heat through.
5. Fill the Zucchini Boats:
Now, it’s time to remove the skillet from the heat. Carefully spoon the filling mixture into each hollowed zucchini half, packing it in well. Top each filled zucchini boat generously with the shredded cheese.
6. Bake Until Perfect:
Place the stuffed zucchini boats on the prepared baking sheet and bake in the oven for 20-25 minutes. You’re looking for the zucchini to be tender and the cheese to be melted and a little golden.
7. Serve and Enjoy:
Once done, take the zucchini boats out of the oven and let them cool for a minute. Then sprinkle fresh chopped cilantro on top for a burst of color and flavor. Serve warm and enjoy your healthy, cheesy Mexican zucchini boats!
Happy cooking! 🌱
FAQ for Healthy Mexican Zucchini Boats with Cheese
Can I Use Different Fillings for the Zucchini Boats?
Absolutely! Feel free to get creative with the fillings. You can use quinoa, rice, ground turkey, or even shredded chicken instead of beans. Just make sure to cook any meat beforehand.
Can I Make These Zucchini Boats Vegetarian or Vegan?
Yes! To make them vegan, simply omit the cheese or use a plant-based cheese alternative. The filling is naturally vegetarian, so it’s perfect as is!
How Do I Store Leftover Zucchini Boats?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat them gently in the microwave or oven until warmed through.
Can I Pre-Prep the Zucchini Boats?
You can prepare the filling ahead of time and hollow out the zucchini. Assemble the boats and keep them in the fridge until you’re ready to bake them, preferably within a day for best results.
