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!
It's best to use medium-sized zucchinis for this application. This way, the boats won't be too big or too small.
You can use canned or home-cooked dry beans for this recipe.
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.
Homemade or store bought is fine. Taco sauce or Salsa Roja could be used instead if there's no enchilada sauce available.
Salt and cumin.
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.
Fresh, canned, or frozen corn all work here. Just drain away any excess liquid before adding them.
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