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Mexican Zucchini Boats

Deliciously Cheesy Mexican Zucchini Boats to Savor Today

Savor these flavorful Mexican Zucchini Boats, a delicious and nutritious gluten-free dish combining black beans, corn, and spices.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 boats
Course: Dinner
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 medium Zucchini Look for medium-sized zucchinis for ideal scooping.
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 1 medium Onion Use yellow or white onions for best results.
  • 2 cloves Garlic Fresh garlic is ideal.
  • 1 can Black Beans Canned beans are convenient for use.
  • 1 cup Corn Fresh, frozen, or canned corn works well.
  • 1 cup Enchilada Sauce Ensure it’s gluten-free if needed.
  • to taste Salt Enhances all flavors.
  • 1 teaspoon Cumin Smoked paprika can be a fun alternative.
  • 1 cup Cheese Choose regular or plant-based for vegan.
For Baking
  • 1 spray Cooking Spray or Oil To prevent sticking for easier cleanup.
  • to taste Toppings (optional) Fresh cilantro or avocado can elevate the dish.

Equipment

  • Skillet
  • baking sheet
  • Parchment Paper
  • Mixing Bowl
  • Spoon

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) to ensure the Mexican Zucchini Boats bake evenly.
  2. Cut the zucchinis in half lengthwise and scoop out the flesh, then chop it into small pieces.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add diced onions and sauté for 4-5 minutes until translucent. Add minced garlic and chopped zucchini flesh, cooking for another 5 minutes.
  4. Stir in black beans, corn, enchilada sauce, salt, and cumin, and mix until warmed through.
  5. Arrange hollowed zucchini halves on a baking sheet and spoon the filling into each, pressing it down slightly.
  6. Top each filled zucchini boat with cheese and bake for about 30 minutes until cheese is melted and lightly golden.
  7. Let the zucchini boats cool for a few minutes before serving hot, alongside a salad or rice.

Nutrition

Serving: 1boatCalories: 200kcalCarbohydrates: 14gProtein: 10gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 350mgPotassium: 500mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Store leftover Mexican Zucchini Boats in an airtight container for up to 3 days. Reheat in the oven to maintain crisp texture.

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