Mexican Zucchini Boats

This Mexican zucchini boats recipe stuffs halved and seeded zucchini with a zesty ground beef mixture and tops them with cheese. They're 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
• 2 tablespoons minced green bell pepper
• 1 cup shredded Mexican cheese blend
• 1 (1 ounce) envelope taco seasoning mix
• 1 olive oil cooking spray
• 2 medium zucchini, halved lengthwise and seeds scooped out
• 0.25 cup minced onion
• 0.5 cup fresh corn kernels
• 0.25 cup chopped scallions

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Bring a large skillet filled with water to a boil. Add zucchini halves; boil for 1 minute. Drain and wipe skillet dry.

Step 4

Heat the same skillet over medium-high heat. Add ground beef and onion; cook and stir 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 5

Place zucchini halves in the prepared baking dish, cut-sides up; fill zucchini boats with ground beef mixture and sprinkle cheese on top.