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.
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Equipment
- Oven
- Kitchen Knife
- Large Skillet
- Baking Sheet
Ingredients
- 2 large zucchini*
- ½ lb beef* ground
- 1 cup sweet corn* Cut 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. Trim ends off zucchini and cut in half lengthwise (if your zucchini is very large you may need to cut the halves into 2 pieces to fit into your baking pan). Scrape out the insides and save for another recipe. (zucchini bread!)
- In a pan brown ground beef and season with taco seasoning. Once the beef is cooked add olive oil, onion, garlic, and bell peppers. Sautee 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. With 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
