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.
Servings: 6 servings
Calories: 279kcal
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.
Nutrition
Calories: 279kcal | Carbohydrates: 24g | Protein: 13g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 507mg | Potassium: 674mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1314IU | Vitamin C: 40mg | Calcium: 43mg | Iron: 3mg