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–+ servings
close up cooked zucchini boats

Easy Zucchini Boats 2 Ways

Italian and Mexican Zucchini Boats
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Course lunch, Main Course, Side Dish
Cuisine Italian, Mexican
Servings 8 boats
Calories 414 kcal

Equipment

Ingredients
  

  • 4 zucchini Large
  • 1 cup onion chopped
  • 1 cup bell peppers chopped any color
  • 3 cloves garlic minced
  • 1 1/2 lbs ground beef can use turkey
  • 1 box tomatoes Pomi chopped (13.8 oz)
  • 2 tbsp olive oil extra virgin

Mexican Filling

  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp cayenne
  • 1 can black beans low sodium

Italian Filling

Toppings (optional)

  • 1 cup Italian cheese Mozzarella or Parmesan
  • 1 cup Mexican Cheese

Instructions
 

  • Preheat the oven to 400 degrees and line a sheet pan with non stick aluminum foil
  • Wash zucchini, then cut in half lengthwise and scoop out the pulp.
  • Place zucchini halves on a lined cookie sheet.
  • Heat oil in a large skillet over medium high heat.
  • Add onion and peppers to the pan and saute for around 4 minutes to soften.
  • Add garlic and saute for 1 minute more.
  • Add ground beef/turkey and brown, breaking up with a wooden spoon around 3-5 minutes.
  • add tomatoes then take 1/2 for the mixture and transfer to a saucepan.
  • Reduce heat to medium and season the 1/2 of the mixture in the skillet with the Italian season. Season the 1/2 in the sauce pan with cumin, chili powder, cayenne and add the rinsed and drained black beans. Simmer for 5-7 minutes.
  • Divide mixture between each zucchini boat and sprinkle each with the corresponding cheese, if using.
  • Bake uncovered for 30 minutes and serve immediately.

Nutrition

Serving: 1gCalories: 414kcalCarbohydrates: 17gProtein: 26gFat: 28gCholesterol: 72mgSodium: 220mgFiber: 5gSugar: 4g
Keyword easy, Italian, Mexican, prep, stuffed, Zucchini
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