Go Back
To make Tex Mex stuffed zucchini boats, gather these key items: - 4 medium zucchini - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 cup cooked quinoa - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon taco seasoning - 1/2 teaspoon cumin - 1 cup shredded cheddar cheese (or dairy-free alternative) - 1/4 cup fresh cilantro, chopped - 2 tablespoons olive oil - Salt and pepper to taste - Optional toppings: sour cream, avocado slices, or lime wedges If you can't find an ingredient, don't worry! Here are some swaps you can use: - Zucchini: Use yellow squash or bell peppers for a different shape. - Black beans: Try pinto beans or kidney beans for a unique taste. - Corn: Use frozen corn or omit it altogether if needed. - Quinoa: Substitute with rice, couscous, or even lentils. - Tomato: Fresh cherry tomatoes or salsa work well. - Taco seasoning: Create your own mix with chili powder, garlic powder, and paprika. - Cheese: Use Monterey Jack or vegan cheese for a dairy-free option. - Cilantro: Swap with parsley or omit if you're not a fan. When picking your ingredients, freshness matters. Here are some quick tips: - Zucchini: Look for firm ones with smooth skin. Avoid soft or wrinkled ones. - Beans: Choose canned beans with no added sugars or preservatives. - Corn: Fresh corn should have bright yellow kernels. Frozen is great too! - Tomatoes: Pick tomatoes that feel heavy for their size and have a rich color. - Spices: Check expiration dates. Fresh spices give better flavor. - Cilantro: Select bright green leaves with no wilting or browning. With these tips, you can ensure your Tex Mex stuffed zucchini boats are packed with flavor and nutrition. For the full recipe, check out the complete instructions above. Enjoy cooking! Start by gathering your ingredients. For this dish, you will need zucchini, black beans, corn, quinoa, diced tomatoes, spices, cheese, cilantro, and olive oil. Preheat your oven to 375°F (190°C). This ensures even cooking for your zucchini boats. Next, slice each zucchini in half lengthwise. Use a spoon to scoop out the middle. Leave about 1/4 inch of flesh inside. This keeps the boats sturdy. Heat olive oil in a skillet over medium heat. Add diced tomatoes, black beans, corn, and cooked quinoa. Stir in taco seasoning, cumin, salt, and pepper. Cook this mixture for 5-7 minutes until it warms up. Then, remove the skillet from the heat. Fold in chopped cilantro for fresh flavor. Now, place the zucchini halves on a baking sheet. Fill each boat with the Tex Mex filling. Press down slightly to pack it in well. Top each boat with shredded cheese. This will melt beautifully in the oven. Bake your stuffed zucchini boats for 25-30 minutes. You want the zucchini to be tender and the cheese to melt. Keep an eye on them to avoid burning. If you prefer a golden top, broil for a minute after baking. Let the boats cool for a few minutes after baking. Serve warm with toppings like sour cream, avocado slices, or lime wedges. Follow the full recipe for more detailed instructions. To keep your zucchini boats from getting watery, remove excess moisture. After scooping out the insides, sprinkle salt in the hollowed-out zucchini. Let them sit for 10 minutes, then pat them dry with a paper towel. This simple step helps prevent sogginess. For the best flavor, sauté your filling ingredients. Use olive oil to cook the black beans, corn, and tomatoes. This method brings out rich flavors and aromas. Also, don’t skip the taco seasoning; it adds a burst of taste to the whole dish. Cooking the filling for 5-7 minutes allows the spices to mingle well. How you serve the zucchini boats can make them even more appealing. Arrange them on a colorful platter for a beautiful display. Adding toppings like sour cream, avocado slices, or fresh cilantro gives a nice touch. Lime wedges on the side add a pop of color and flavor. For a final touch, drizzle a bit of olive oil over the top to make them shine. For the full recipe, check out the details above. {{image_2}} You can easily turn this dish into a vegetarian or vegan delight. For a vegetarian option, simply skip the meat and use your favorite cheese. If you want a vegan version, use a dairy-free cheese or skip the cheese altogether. You can add more veggies like bell peppers or mushrooms for extra flavor. They provide great texture and taste without meat. Adding protein boosts the meal's heartiness. You can use cooked chicken, ground beef, or tofu. If using chicken, shred it and mix it into the filling. For ground beef, brown it in the skillet before adding other ingredients. Tofu works well too. Just crumble it and let it soak up the taco seasoning. This gives you many options to enjoy. Toppings can change the whole meal. Besides the usual sour cream and avocado, think outside the box. Try fresh salsa, diced jalapeños, or pickled onions. For crunch, add crushed tortilla chips. You can also sprinkle lime juice or hot sauce for a kick. These toppings bring new flavors and textures to your Tex Mex stuffed zucchini boats. For the full recipe, check the section above. To keep your Tex Mex stuffed zucchini boats fresh, let them cool. After cooling, wrap each boat in plastic wrap or foil. You can also use an airtight container. This helps keep moisture in and prevents drying out. Store them in the fridge for best results. When stored properly, these stuffed zucchini boats last up to 3-5 days in the fridge. If you want to keep them longer, consider freezing them. They can stay good for about 2-3 months in the freezer. To enjoy your leftovers, reheat them in the oven. Set your oven to 350°F (175°C). Place the zucchini boats on a baking sheet and cover them with foil. Heat for about 15-20 minutes. This method ensures the zucchini stays tender and the cheese melts nicely. You can also use a microwave, but be careful not to overcook them. Heat in short bursts to keep the texture just right. For the full recipe, check out the Tex Mex stuffed zucchini boats section. Yes, you can make these stuffed zucchini boats ahead. Prepare the filling and stuff the zucchini. Then, cover and store them in the fridge for up to 24 hours. When ready to eat, just bake them as instructed. This method saves time on busy days. Absolutely! Grilling adds a nice smoky flavor. After hollowing out the zucchini, fill them with the Tex Mex mixture. Place the stuffed boats on a grill over medium heat. Cook for about 15-20 minutes. Keep an eye on them to prevent burning. Several side dishes pair well with stuffed zucchini boats. Consider serving: - A fresh garden salad - Mexican rice or cilantro lime rice - Corn on the cob - Guacamole and tortilla chips - Black bean salsa These sides enhance the meal and add color to your plate. For the full recipe, check the main article. Stuffed zucchini boats offer a tasty and versatile meal option. We covered ingredient choices, cooking steps, and tips for great results. Remember to choose fresh ingredients for maximum flavor. Avoid watery boats by following our cooking tips. Feel free to experiment with different variations to suit your taste. Store leftovers properly to enjoy them later. With these insights, you can create a delicious dish that impresses. Happy cooking!

Tex Mex Stuffed Zucchini Boats

Discover a delicious way to enjoy healthy eating with these Tex Mex Stuffed Zucchini Boats! This simple recipe combines black beans, corn, quinoa, and spices, all topped with melted cheese for a satisfying meal. Perfect for any occasion, these flavorful zucchini boats are fun to make and even better to eat.
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchini

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup cooked quinoa

1 cup diced tomatoes (canned or fresh)

1 teaspoon taco seasoning

1/2 teaspoon cumin

1 cup shredded cheddar cheese (or dairy-free alternative)

1/4 cup fresh cilantro, chopped

2 tablespoons olive oil

Salt and pepper to taste

Optional toppings: sour cream, avocado slices, or lime wedges

Instructions
 

Preheat the oven to 375°F (190°C).

    Slice each zucchini in half lengthwise and scoop out the middle to create boats, leaving about 1/4 inch of flesh to prevent them from collapsing.

      In a large skillet, heat olive oil over medium heat. Add the diced tomatoes, black beans, corn, quinoa, taco seasoning, cumin, salt, and pepper. Stir well and let cook for about 5-7 minutes until heated through.

        Remove the skillet from heat and fold in the chopped cilantro, allowing it to infuse the mixture.

          Arrange the zucchini halves on a baking sheet. Fill each zucchini boat with the Tex Mex filling, pressing down slightly to pack it in.

            Sprinkle shredded cheese generously over each stuffed zucchini boat.

              Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbling.

                Remove from the oven and let cool for a few minutes. Serve warm, topped with desired toppings like sour cream, avocado slices, or lime wedges.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4