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MEXICAN ZUCCHINI BOATS

These delicious vegetarian Mexican Zucchini Boats are so flavorful and scrumptious. This is a great dish for the whole family to enjoy. These Mexican Zucchini Boats are anything but. Made with lots of vegetables and black beans, these zucchini boats are gluten-free and low carb. Zucchini is stuffed with ground beef or turkey, shredded cheese, and other Southwest flavors and baked into a cheesy keto dinner!

INGREDIENTS

1.Zucchini
It's best to use medium-sized zucchinis for this application. This way, the boats won't be too big or too small.
2.Black Beans
You can use canned or home-cooked dry beans for this recipe.
3.Oil
I use olive oil, but any oil will do, including avocado or grapeseed.
4.Onion and Garlic
Chop the onions and mince the garlic. Red, yellow, sweet, or white onions all work equally as well.
5.Enchilada Sauce
Homemade or store bought is fine. Taco sauce or Salsa Roja could be used instead if there's no enchilada sauce available.
6.Spices
Salt and cumin.
7.Cheese
Any cheese is fine, including cheddar and jack. Use plant-based cheese for a vegan option, or skip the cheese altogether. Mexican cheese blend will all taste great in this dish.
8.Corn
Fresh, canned, or frozen corn all work here. Just drain away any excess liquid before adding them.

                     

HOW TO MAKE MEXICAN ZUCCHINI BOATS
Here are the step-by-step instructions for preparing taco zucchini boats,,,ready in just 6 simple steps!

1
Trim off the stem ends from the zucchini and cut them in half, lengthwise. Use a spoon to carefully scoop the flesh out of the zucchini. Chop the flesh with a knife until it is in small and uniform pieces, then set aside. Scoop the seeds out using a spoon, leaving about ½-inch around all sides.
2
Heat the olive oil in a large pan over medium-high heat. Add the onion and cook for 4-5 minutes, until translucent.
3
Then add the minced garlic and saved zucchini flesh. Saute the ingredients for another 5-6 minutes.
4
Add the black beans, corn, enchilada sauce, salt, and cumin.
5
Place the zucchini shells onto a baking sheet. Divide the black bean mixture evenly between the shells.
6
Sprinkle them on top with cheese and bake at 400 degrees Fahrenheit for 25-30 minutes, until the cheese is slightly browned and melted. Ready for Serving.

ADD-ins and SUBSTITUTES
USE OTHER VEGETABLES:
Add in your favorite veggies. Diced squash, tomato, or green pepper could all be added to these zucchini boats.
ADD MEAT:
This is a vegetarian recipe, but you could easily add some diced chicken, sausage, or ground beef to it. You could also add some scrambled eggs to make a breakfast version.
MAKE IT SPICY:
If you like your food with a little more spice, consider adding some hot sauce, sliced jalapenos, or cayenne pepper.
HOW TO STORE
You can store these zucchini boats in the fridge for up to 3 days. They should be placed in an airtight container to keep them fresh. To reheat, place them on a baking sheet and warm them in the oven. You can also reheat them in the microwave, but the oven leaves them with a better texture. Keep leftover taco boats in an airtight container in the refrigerator for up to 4 days. To Reheat, Warm in the microwave until heated throughout.

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