Mexican Zucchini Boats

5 from 5 votes

Mexican Zucchini Boats are a flavor bomb! Packed with seasoned ground turkey, enchilada sauce, black beans, corn, and veggies—so good!

Prep Time25

Cook Time30

Total Time55

Course: Dinner

Cuisine: American, Mexican

Keyword: Mexican Zucchini Boats

Servings: servings

Author: Chelsea Lords

Cost: $17.83

Equipment

Ingredients

Cooking spray
6 medium zucchini cut in half lengthwise
2 tablespoons olive oil divided
1 pound lean ground turkey 90/10, or lean ground beef
1/2 cup diced yellow onion 1/2 of an onion
2 teaspoons minced garlic 2 cloves
1 tablespoon ground chili powder McCormick is mild
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons beef bouillon powder
1 (14.5-ounce) can fire-roasted crushed tomatoes I love Muir Glen
1 (10-ounce) can mild enchilada sauce I use Old El Paso; it is mild
3/4 cup frozen corn
3/4 cup black beans drained and rinsed
2 to 3 tablespoons chopped cilantro plus some for topping if desired
1-1/2 cups sharp Cheddar cheese freshly shredded
1 lime optional, for topping with lime juice

US - Metric

Instructions

Preheat oven to 400°F. Spray both a 9x13-inch and an 8x8 or 9x9-inch baking dish with cooking spray and set aside.
Cut the zucchinis in half lengthwise. Use a small spoon or 1-teaspoon measuring spoon to carefully scoop the flesh out, leaving a firm border along the edges of each zucchini. Place the zucchini halves in the prepared baking dishes (see note 1) and drizzle 1 tablespoon olive oil over them. Rub the oil into the zucchinis and add a small sprinkle of salt and pepper (the filling is salted, so just a pinch here!). Bake 5 minutes, remove, and set aside.
While the zucchini bakes, heat the remaining 1 tablespoon olive oil in a large pan, add diced onion, and cook 3–5 minutes or until onion begins to become translucent. Add garlic. Cook, stirring constantly, for 30 seconds. Add the spices and cook, stirring constantly, for 30 seconds. Move everything to the sides and add turkey to the middle of the pan. Using a wooden spoon, cook and stir, breaking up turkey into small crumbles, until cooked through and no longer pink, about 5–7 minutes. Drain off any liquid if needed.
Add in fire-roasted crushed tomatoes and enchilada sauce. Stir, bring to a simmer, and allow to simmer 3–5 minutes. Stir in frozen corn, black beans, and cilantro. Mix until combined.
Spoon the meat mixture evenly into the zucchini shells; it should fill 10 medium zucchini halves (see note 2). Add shredded cheese evenly on top.
Bake 20–25 minutes or until zucchini is crisp-tender (it should still have a bite to it and not be mushy!) and cheese is melted. If desired, add additional fresh cilantro and fresh lime juice. Enjoy immediately.

Video

Notes

Note 1: Don’t crowd the zucchini in the pans. I like to use the 2 pans (9x13 and an 8x8 or 9x9) to ensure they aren’t overcrowded.

Leftover filling: I love any leftover filling in a lettuce wrap, in burrito form, or loaded on a bed of romaine for a delicious taco salad!

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition