Baked Mexican Zucchini Boats
So many quintessential summertime goodies packed into this dish. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Equipment
- Oven
- Kitchen Knife
- Large Skillet
- Baking Sheet
Ingredients
- 2 large zucchini*
- ½ lb beef* ground
- 1 cup sweet corn* off the cob
- ½ onions* yellow or white, diced
- 1 can black beans
- 1 medium tomato* diced
- ½ bell pepper* color of choice, diced
- 2 cloves garlic* more to taste
- 3 tbsp olive oil
- 1 packet taco seasoning (mix your own when possible)
Instructions
- Preheat oven to 400 degrees.2. Cut zucchini in half, both ways if needed to fit on pan and for easy serving. Scrape out the insides and save for another recipe. (zucchini bread!)
- Brown hamburger and season with taco seasoning. Using the same pan, add olive oil and saute onion, garlic, and bell peppers for about 5-8 minutes. Add in black beans, sweet corn, and tomatoes.
- Once everything is mixed together stuff the hollowed zucchini and place on a baking sheet.
- Bake for 25-30 minutes and with about 2 minutes left sprinkle on shredded cheese and let it melt.
- Top with desired toppings and enjoy! Modify as needed to fit preferences.
Notes
Toppings: shredded cheese, black olives, sour cream, lettuce, jalapenos, taco sauce, microgreens*, cilantro*
Nutrition
Calories: 279kcalCarbohydrates: 24gProtein: 13gFat: 16gSaturated Fat: 4gTrans Fat: 1gCholesterol: 27mgSodium: 507mgPotassium: 674mgFiber: 7gSugar: 6gVitamin A: 1314IUVitamin C: 40mgCalcium: 43mgIron: 3mg
