This tasty Mexican stuffed zucchini is a fun and healthy dish! Filled with beans, cheese, and spices, it’s both colorful and satisfying. Plus, it’s easy to make!
When I make this, I can’t resist adding extra cheese on top. Who can say no to more cheesy goodness? 😄 It’s a great way to enjoy veggies without feeling like you’re missing out!
I love how quick this dish comes together—just scoop, stuff, and bake! Perfect for a busy weeknight or a cozy dinner. Enjoy it with a side of salsa for even more flavor!
Key Ingredients & Substitutions
Zucchini: Medium zucchinis are perfect for stuffing. If they are not in season, try using bell peppers instead. They add a different flavor but still hold the filling well.
Ground Beef: I usually use ground turkey for a lighter option. If you prefer a vegetarian meal, swap it with cooked lentils or a mix of black beans and corn for a filling texture!
Taco Seasoning: Store-bought taco seasoning is convenient, but making your own can be fun! Combine chili powder, cumin, garlic powder, and paprika for a simple homemade version.
Cheese: Cheddar works great, but feel free to use Monterey Jack or a Mexican blend for a different flavor kick. Vegan cheese is a good alternative if you’re avoiding dairy.
What’s the Trick to Perfectly Stuffing Zucchini?
Getting your zucchini boats just right is crucial for the perfect stuffed dish! Here’s how to do it:
- Cut the zucchini in half lengthwise and scoop out the seeds. Leave about 1/2-inch of flesh to keep them sturdy.
- When cooking the filling, make sure to evaporate most of the liquid. This prevents the zucchini from becoming soggy.
- Pack the filling tightly into the zucchini boats for an even bite of cheesy goodness.
Take your time with these steps, and your stuffed zucchini will come out delightful every time!
Easy Mexican Stuffed Zucchini
Ingredients You’ll Need:
For the Stuffed Zucchini:
- 3 medium zucchinis
- 1 tablespoon olive oil
- 1/2 cup onion, diced
- 1 bell pepper (green or red), diced
- 1 pound ground beef (or ground turkey for a lighter version)
- 1 packet taco seasoning (about 1 oz) or homemade taco seasoning
- 1 cup canned black beans, rinsed and drained (optional)
- 1 cup canned diced tomatoes, drained
- 1 cup shredded cheddar cheese (or Mexican blend cheese)
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 20 minutes of cooking time. So in just 35 minutes, you can have a flavorful and nutritious meal ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This gets everything nice and hot for baking later.
2. Prepare the Zucchini:
Wash the zucchinis and cut each one in half lengthwise. Using a spoon, carefully scoop out the seeds and some of the flesh to create boats about 1/2-inch thick. Set the scooped zucchini flesh aside for later use.
3. Sauté the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the diced onions and bell peppers. Sauté them for about 3-4 minutes until they become softened and fragrant.
4. Cook the Meat:
Add the ground beef (or turkey) to the skillet and cook until it’s browned. Use a spatula to break it up as it cooks, making sure it’s evenly browned.
5. Mix in the Filling:
Stir in the taco seasoning, diced tomatoes, optional black beans, and the chopped zucchini flesh you set aside. Cook for another 3-4 minutes, stirring occasionally, until the mixture is thickened and most of the liquid has evaporated.
6. Stuff the Zucchini Boats:
Place your zucchini boats on a baking sheet or in a baking dish. Spoon the beef mixture evenly into each zucchini boat, making sure to pack it in well.
7. Add Cheese:
Top each stuffed zucchini with a generous amount of shredded cheese. Feel free to sprinkle on extra if you’re a cheese lover!
8. Bake:
Pop the baking sheet or dish into your preheated oven and bake for about 20 minutes. The zucchinis should be tender, and the cheese will be melted and bubbly.
9. Garnish and Serve:
Once baked, remove the zucchinis from the oven and garnish them with chopped fresh cilantro. Serve warm with a dollop of sour cream on the side for extra creaminess.
Enjoy this simple and flavorful Mexican stuffed zucchini as a nutritious meal or a fun side dish!
FAQ for Easy Mexican Stuffed Zucchini
Can I Use Different Proteins in This Recipe?
Absolutely! While ground beef is a classic, you can substitute it with ground turkey, chicken, or even plant-based meat for a vegetarian option. Cooked lentils also make a great protein-packed alternative!
How Can I Store Leftover Stuffed Zucchini?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the microwave or pop them back in the oven until warmed through.
Can I Prepare the Zucchini Ahead of Time?
Yes! You can prepare the filling a day in advance and store it in the fridge. Just stuff the zucchini boats and bake them when you’re ready to eat!
What If I Don’t Have Taco Seasoning?
No worries! You can easily make a quick homemade taco seasoning blend by mixing chili powder, cumin, garlic powder, onion powder, and paprika to taste. Adjust the spices according to your preference!
