Tex-Mex Zucchini Boats

Zucchini stuffed with cheese, beef, beans, and Tex-Mex seasoning and baked until tender. A great summer meal!MORE+LESS-

Updated October 5, 2017

3-4 medium zucchini, halved and hollowed out

1

packet (1 oz) Old El Paso™ taco seasoning mix

4

oz Monterey jack cheese, cubed

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• 1

  Preheat oven to 375°F. In a large skillet, add ground beef and olive oil over medium heat. Cook, breaking up beef as it browns, until cooked through.

• 2

  Add 1/4 cup water to the beef along with taco seasoning. Stir together well. Then add beans, corn, red onion, and salsa. Cook for 1-2 minutes until well combined and then remove from heat.

• 3

  Wash zucchini well and cut in half longwise. Use a spoon to carefully scoop out center of each zucchini. Add a few small cubes of cheese to the bottom of each zucchini.

• 4

  Spoon beef mixture into each zucchini. Feel free to pile it high in each zucchini. Top each half with more cheese cubes.

• 5

  Bake zucchini boats for 20-25 minutes until cheese is melted and zucchini are tender. It’s okay if they still have some bite to them.

• 6

  Bake zucchini boats for 20-25 minutes until cheese is melted and zucchini are tender. It’s okay if they still have some bite to them.Remove zucchini and garnish with fresh cilantro. Serve while warm.

Expert Tips

• Save scooped out zucchini guts for zucchini bread!

Nutrition Facts

Serving Size: 1 Serving

Calories

530

Calories from Fat

230

% Daily Value

Total Fat

26g

40%

Saturated Fat

11g

57%

Trans Fat

1/2g

Cholesterol

80mg

27%

Sodium

1400mg

59%

Potassium

1190mg

34%

Total Carbohydrate

43g

14%

Dietary Fiber

10g

42%

Sugars

10g

Protein

31g

Vitamin A

30%

30%

Vitamin C

35%

35%

Calcium

40%

40%

Iron

25%

25%

Exchanges:

0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

• Everybody has that one neighbor. You know the one. At some point in the summer they will bring over a bushel of zucchini that they can’t eat and dump them at your doorstep.The truth is that we should all be so lucky to have a neighbor like that because zucchini is so versatile! You can do so much more than just grate it up and make zucchini bread out of it.This recipe is a quick and delicious (and low-ish carb) way to use a bunch of leftover zucchini. While you could use any zucchini, medium-sized ones work best for this recipe.Happy zucchini season, everybody!