Mexican Zucchini Boats

mexican zucchini boats

I’ve been inspired by all the fresh summer produce to cook a little more often during the week. I know I’ve mentioned this before, but I love zucchini and yellow summer squash and can’t wait until we have a garden overflowing with them! Miss Greta likes them too. While I was picking out the zucchini for this recipe at the store, she managed to get her hands on a summer squash and took a little bite at the top. So, the summer squash went into our cart as well!

This is the kind of meal I make when we’ve indulged a bit too much over the weekend or when I know I have a pint of Ben and Jerry’s in the fridge that needs to be polished off. These Mexican Zucchini Boats are flavorful, packed with protein, and very filling. They are definitely a keeper to put in our summer dinner rotation!

mexican zucchini boats

Mexican Zucchini Boats
Printable Recipe

10 zucchini, ends cut off and cut in half lengthwise
1 tablespoon canola oil
1 red onion, chopped
Kernels from two ears of corn
1.5 pounds ground turkey
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon salt
2 14.5-ounce cans fire roasted diced tomatoes
1 15-ounce can black beans, rinsed and drained
3 cups shredded Mexican cheese blend (mine was a blend of cheddar, Monterey jack, asadero, and queso blanco), divided

Heat oven to 350°F. Use a teaspoon to hollow out each zucchini half, leaving 1/2-inch shells. Discard zucchini pulp and place zucchini, hollowed out side up, on several large greased cookie sheets. Heat canola oil in a large nonstick skillet over medium heat. Add onion, corn, and ground turkey to the pan and sauté 5 to 8 minutes or until turkey is almost cooked through. Add garlic, chili powder, paprika, oregano, cumin, and salt and stir well; sauté for 1 to 2 additional minutes or until turkey is cooked through and no longer pink. Drain off liquid. Stir in tomatoes, black beans, and 1 cup cheese until well mixed. Spread mixture evenly in the hollowed out zucchini and sprinkle remaining 2 cups cheese evenly on top. Bake at 350°F for 20 to 25 minutes or until cheese is melted and zucchini is tender. Makes 10 servings.

Nutrition: 330 calories, 12.8g fat, 8.2g fiber, 27.4g protein per serving
Cost: $2.40 per serving

3 Responses to Mexican Zucchini Boats

  1. i used to make something similar to this several times a week during squash season, but i had forgotten it! thanks for the delicious reminder!

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