Description
These Mexican Zucchini Boats are a flavorful, healthy spin on taco night. Stuffed with black beans, corn, enchilada sauce, and melted cheese, they’re naturally gluten-free and vegetarian and perfect for busy weeknights or meal prep.
Ingredients
2 medium zucchini
2 tbsp (30ml) olive oil
½ medium onion, diced
2 garlic cloves, minced
14 oz (400g) canned black beans, rinsed
14 oz (400g) canned corn, drained
1 cup (240ml) enchilada sauce
½ tsp (3g) salt or to taste
1 tsp (2g) cumin
½ cup (60g) shredded cheese
Instructions
Preheat oven to 400°F (200°C).
Slice zucchini lengthwise and scoop out the centers. Chop the scooped-out flesh.
Heat olive oil in a skillet over medium-high heat. Add onion and sauté for 4–5 minutes.
Add garlic and chopped zucchini flesh. Cook for 5 more minutes.
Stir in black beans, corn, enchilada sauce, salt, and cumin. Remove from heat.
Place zucchini halves on a baking sheet. Fill with the vegetable mixture.
Sprinkle with shredded cheese.
Bake for 30 minutes, until bubbly and golden. Serve warm.
Notes
Use firm, medium-sized zucchini for best results.
Add chili powder or paprika for extra spice.
Easily made vegan by skipping or substituting the cheese.
Great as a main dish or a hearty side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired