MEXICAN ZUCCHINI BOATS


I’ve always found that Mexican food can be easily adapted with healthier choices with a few quick switches. I came to this recipe when I was craving enchiladas and something cheesy, and it definitely satisfied those cravings. These zucchini boats are also super easy to make and everything can be mixed in one pan!

Here’s what you’ll need:

  • 2 tbsp olive oil 
  • 1/2 yellow onion, chopped 
  • 3 cloves garlic, minced 
  • 1/2 cup frozen corn 
  • 1 can black beans, drained 
  • 2 tsp chili powder
  • 2 tsp ground cumin 
  • 1 tsp salt
  • 1/2 tsp pepper 
  • 3 large zucchini
  • 3 cups shredded cooked chicken
  • 1 cup tomato salsa 
  • 1 cup shredded Mexican cheese

Preheat oven to 375 degrees. Heat olive oil in a large pan over medium heat. Add the onion and garlic and cook until transparent, about 10 minutes. Add in the frozen corn and drained black beans, cover, and cook for another 5-10 minutes. Mix in the chili powder, cumin, salt, pepper, and shredded chicken and stir everything together and cook for a few more minutes.

While the mixture is cooking, prepare your zucchini. Cut each in half and use a spoon to carve out the insides to make “boats” and place on a cookie sheet or casserole dish. Mix in all of the tomato salsa and 1/2 cup of the shredded cheese into the mixture and mix evenly. Spoon the mixture evenly into your boats, using all of it.

Top each with a sprinkle of Mexican cheese and a light drizzle of olive oil. Bake for 20-30 minutes, checking for doneness when the cheese begins to melt and bubble. You can either serve these immediately or save in the fridge for a few days and heat up in the oven or toaster oven! Serves 3-5 people.


MEXICAN ZUCCHINI BOATS

Ingredients:

  • 2 tbsp olive oil 
  • 1/2 yellow onion, chopped 
  • 3 cloves garlic, minced 
  • 1/2 cup frozen corn 
  • 1 can black beans, drained 
  • 2 tsp chili powder
  • 2 tsp ground cumin 
  • 1 tsp salt
  • 1/2 tsp pepper 
  • 3 large zucchini
  • 3 cups shredded cooked chicken
  • 1 cup tomato salsa 
  • 1 cup shredded mexican cheese

Instructions:

  1. Preheat oven to 375 degrees. Heat 2 tablespoons of olive oil in a large pan over medium heat. 
  2. Add the chopped onion and minced garlic and cook until transparent, about 10 minutes. 
  3. Add in the frozen corn and drained black beans, cover, and cook for another 5-10 minutes. 
  4. Mix in the chili powder, cumin, salt, pepper, and shredded chicken and stir everything together and cook for a few more minutes. (For the shredded chicken, I recommend using 2-3 chicken breasts, bake on 375 degrees for 30 minutes & season with salt, pepper, and chili powder. Then shred thinly using two forks). 
  5. While the mixture is cooking, prepare your zucchini. Cut each in half and use a spoon to carve out the insides to make “boats” and place on a cookie sheet or casserole dish. 
  6. Mix in all of the tomato salsa and 1/2 cup of the shredded cheese into the mixture and mix evenly.
  7. Spoon the mixture evenly into your boats, using all of it. Top each with a sprinkle of Mexican cheese and a light drizzle of olive oil. 
  8. Bake for 20-30 minutes, checking for doneness when the cheese begins to melt and bubble. You can either serve these immediately or save in the fridge for a few days and heat up in the oven or toaster oven!