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Mexican Zucchini Boats


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"Submitted By Ms. Liz (Novus Orthodontics, Spartanburg)"

Serves 4 | Prep Time 15 min. | Cook Time 45 min.

Why I Love This Recipe

Liven up your meals with these delicious Mexican Stuffed Zucchini boats. Loaded with seasoned beef, beans and veggies these little love-boats will sail into the hearts of any family member. Healthy and baked, much like stuffed peppers, these are an excellent way to introduce picky eaters to new veggies!


Ingredients You'll Need

3 Large Zucchini (sliced lengthwise)
1 Tbsp. Olive Oil
½ Lb. Ground Beef (90/10)
1 Red Bell Pepper (chopped)
½ Large Yellow Onion (chopped)
2 Cloves Garlic (minced)
15 oz. can Black Beans (drained and rinsed)
½ Cup Corn (frozen or canned)
1 Tsp. Cumin
1 Tsp. Chili Powder
1 Tsp. Kosher Salt
½ Tsp. Oregano
¾ Cup Favorite Salsa
1 Cup Shredded Cheese Mexican blend or Cheddar (divided)
Chopped Fresh Cilantro (for garnish)


Directions

Preheat oven to 375°F.


Using a spoon, hollow out the middle of each zucchini half (a grapefruit spoon works well for this) leaving enough intact around the edges so that the zucchini is still sturdy and retains its shape. Set the inside scraps aside for another use or discard. Place zucchini boats in a 9×12 baking dish.


Heat olive oil over medium heat in a large skillet. Once hot, add the beef and cook until browned, breaking up with a spatula.


Once browned, add onion, peppers and garlic. Stir to combine and cook for an additional 3-4 minutes until slightly softened.


Add the beans, corn and spices to the skillet and stir until well combined.


Add the salsa and half of the shredded cheese, mix until incorporated then turn off the heat.


Spoon an even amount of the mixture into each zucchini half and top with the remaining cheese.


Cover with aluminum foil and bake for 30-35 minutes. Remove foil for the last 5 minutes to fully melt the cheese.


Garnish with fresh cilantro and serve.


Pairs Well With

Guacamole, Sour Cream, and Aqua Fresca


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