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Mexican Zucchini Boats
Mexican Zucchini Boats
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Zesty ground beef stuffed zucchini boats, topped with melted cheese for a delicious Mexican twist.
Ingredients:
  • 1 olive oil cooking spray
  • 2 medium zucchini, halved lengthwise and seeds scooped out
  • 1 pound lean ground beef
  • 0.25 cup minced onion
  • 1 (8 ounce) can tomato sauce
  • 0.5 cup fresh corn kernels
  • 2 tablespoons minced green bell pepper
  • 1 (1 ounce) envelope taco seasoning mix
  • 1 cup shredded Mexican cheese blend
  • 0.25 cup chopped scallions
Instructions:
  • Preheat the oven to 400°F (200°C) and lightly grease the bottom of a baking dish with cooking spray.
  • In a large skillet, bring water to a boil. Add zucchini halves and boil for 1 minute. Drain the zucchini.
  • 1. Preheat a large skillet over medium-high heat. Cook and stir ground beef and onion until beef is browned and crumbly, about 5-7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; continue cooking and stirring until bubbly.
  • Arrange zucchini halves in the baking dish, cut-side facing up. Fill each boat with meat mixture and generously sprinkle cheese on top.
  • Place in the warm oven until tender and cheese is gooey, for approximately 30 minutes. Top with fresh scallions before serving.

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