This Mexican Vegetarian Stuffed Zucchini Boats Recipe will be your go-to favorite for taco night! Full of flavor and so good for you – you will not even miss the tortillas!
Related Recipe: Stuffed Zucchini Lasagna
Vegetarian Stuffed Zucchini
Yields: 8 zucchini boats
Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes
So delicious and healthy! I just love this option for dinner. Mexican zucchini boats give you all the flavor without any of the chips, tortillas or taco shells.
You can still enjoy the best ingredients … just without all those unnecessary carbs and calories. Make these tonight! Your family will thank you (and ask for seconds I am sure!) HA! Ok, let’s get started.
Mexican Burrito Boats Recipe
Ingredients:
- 4 large zucchini
- 1 (15 oz) can black beans, drained
- 1 cup cooked brown rice
- 1 cup salsa
- 1 bell pepper, cored and diced
- ½ onion, diced
- 1 cup corn kernels
- 1 tablespoon + 1 teaspoon olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ½ cup fresh cilantro, finely chopped
- 1 cup shredded cheddar/Monterey jack cheese
How To Make Vegetarian Stuffed Zucchini
Preheat the oven to 400 degrees F. Grease a 9×13” casserole dish and set aside. Slice each zucchini in half, lengthwise. Using a metal spoon or melon baller,
hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil, and place them skin side down in the casserole dish.
Warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and peppers and cook for 2-3 minutes. Then, add the rice, corn, and beans, followed by the salsa and spices.
Stir everything together and continue cooking for 5 additional minutes. Remove the skillet from the heat and set aside.
Blend ¼ cup of the fresh cilantro into the filling. Spoon the filling into the hollowed zucchini halves until they are all full. Sprinkle each with cheese and cover the dish with foil.
Bake in the oven for 25 minutes, then remove foil and set the oven to broil. Cook for 5 more minutes, until the cheese is bubbly and golden brown.
Allow them to cool for 5 minutes, sprinkle on the remaining fresh cilantro and serve.
More Mexican Recipes
- Chicken And Pepper Fajitas Recipe: SO EASY!
- Mexican Corn Elote Recipe
- Gluten Free Lasagna Recipe – Mexican Themed
- Easy Mexican Dip Recipe: Perfect For Summer
- Chicken Tortilla Soup Recipe
- Quick And Creamy Chicken Enchiladas Recipe
- How to make keto guacamole
Zucchini Boats
Ingredients
- 4 large zucchini
- 1 (15 oz) can black beans, drained
- 1 cup cooked brown rice
- 1 cup salsa
- 1 bell pepper, cored and diced
- ½ onion, diced
- 1 cup corn kernels
- 1 tablespoon + 1 teaspoon olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ½ cup fresh cilantro, finely chopped
- 1 cup shredded cheddar/Monterey jack cheese
Instructions
- Preheat the oven to 400 degrees F. Grease a 9x13” casserole dish and set aside. Slice each zucchini in half, lengthwise. Using a metal spoon or melon baller, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil, and place them skin side down in the casserole dish.
- Warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and peppers and cook for 2-3 minutes. Then, add the rice, corn, and beans, followed by the salsa and spices.
- Stir everything together and continue cooking for 5 additional minutes. Remove the skillet from the heat and set aside.
- Blend ¼ cup of the fresh cilantro into the filling. Spoon the filling into the hollowed zucchini halves until they are all full. Sprinkle each with cheese and cover the dish with foil.
- Bake in the oven for 25 minutes, then remove foil and set the oven to broil. Cook for 5 more minutes, until the cheese is bubbly and golden brown.
- Allow them to cool for 5 minutes, sprinkle on the remaining fresh cilantro and serve.