Mexican Zucchini Boats

Stuffed with a zesty ground beef mixture and topped with cheese, these baked Mexican zucchini boats are an instant hit.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 426 Calories

Ingredients

• 1 pound lean ground beef
• 1 (8 ounce) can tomato sauce
• ¼ cup minced onion
• ½ cup fresh corn kernels
• 2 tablespoons minced green bell pepper
• 1 cup shredded Mexican cheese blend
• 1 (1 ounce) envelope taco seasoning mix
• ¼ cup chopped scallions
• 1 olive oil cooking spray
• 2 medium zucchini, halved lengthwise and seeds scooped out

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.

Step 2

Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.

Step 3

Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.

Step 4

Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.

Step 5

Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.