Mexican-Style Zucchini Boats: A Fresh, Flavor-Packed Weeknight Dinner

---

If you’re looking for a weeknight dinner that’s hearty, colorful, and full of Tex-Mex flavor—but still packed with veggies—these Mexican-Style Zucchini Boats are about to become a new favorite. They take all the goodness of a taco skillet and tuck it into tender roasted zucchini, creating a dish that’s both wholesome and deeply satisfying. Even better? It’s a fun way to switch up your routine and get in an extra serving of vegetables without sacrificing any flavor.

Whether you’re meal-prepping for the week or feeding a hungry family, this recipe delivers big taste with simple ingredients.

Zucchini Boat Ingredients

Why You’ll Love This Recipe

• Balanced & nourishing: Lean protein, fiber-rich veggies, and beans make this a complete meal.

• Customize it easily: Swap in chicken, turkey, or even a vegetarian filling.

• Perfect for leftover rice or taco sides: It pairs beautifully with Zatarain’s Taco Rice.

• Bright, bold flavors: Cilantro, lime, taco seasoning, and tomatoes bring that irresistible Mexican-style flair.

---

Ingredients You’ll Need

For the Zucchini Boats

• 4 zucchini, cut in half lengthwise

• Olive oil

• Salt & pepper

• Cooking spray for the baking dish

  
  

For the Filling

• 1 tsp avocado or canola oil

• 1 lb lean ground beef

• ½ cup diced pepper

• ½ cup diced onion

• 1 tsp minced garlic

• 1 cup Mexican canned corn

• 1 cup drained black beans

• 1 taco seasoning packet

• 1 cup diced tomatoes (use all the juice from the can)

• ⅓ cup chopped fresh cilantro

• Juice of ½ lime

• 1 ½ tbsp tomato paste

• 1 cup shredded Monterey Jack cheese

Zucchini Boat Filling

Step-by-Step Instructions

Prepare the Zucchini

1. Preheat your oven to 400°F.

2. Slice each zucchini in half lengthwise. Using a spoon or melon baller, scoop out the center to create a boat shape, leaving about ¼ inch of flesh around the edges so they hold up when filled.

3. Drizzle lightly with olive oil and sprinkle with salt and pepper.

4. Coat a 9×13 baking dish with cooking spray. If the zucchini are large, grab an extra pan to avoid crowding.

5. Bake for 10–15 minutes, until tender but still firm. Set aside.

   
   

Make the Filling

1. In a large skillet, heat the oil and brown the ground beef. Drain any excess fat.

2. Add the minced garlic, diced pepper, and onion. Sauté for about 4 minutes until the veggies soften.

3. Stir in the corn, black beans, taco seasoning, diced tomatoes and their juices. Combine well.

4. Add the cilantro, lime juice, and tomato paste. Let the mixture simmer for 10 minutes so the flavors develop.

   
   

Assemble & Bake

1. Spoon the filling generously into each zucchini boat.

2. Top with shredded Monterey Jack cheese.

3. Return the dish to the oven and bake for another 10 minutes, until the cheese is melted and bubbly.

   
   

Serving Suggestion

These zucchini boats are delicious on their own, but they pair especially well with Zatarain’s Taco Rice for a complete dinner that comes together beautifully.

Final Thoughts

Mexican-Style Zucchini Boats are everything you want in a weeknight meal: quick to assemble, full of flavor, and just a little bit fun. They’re also a great way to use up extra summer zucchini or sneak in more vegetables for picky eaters.

Give them a try this week—you’ll be amazed at how much flavor you can pack into a single zucchini boat. Enjoy!