Healthy Mexican Zucchini Boats Dinner
This nutritious Mexican Zucchini Boat dinner is a low-carb, high-protein meal perfect for a quick weeknight dinner. Lean ground beef is sautéed with black beans, zesty fire-roasted salsa, and savory spices, then packed into tender zucchini shells. Each boat is finished with a sprinkle of melted cheese for a satisfying, nutrient-dense main course that utilizes the fresh, firm texture of zucchini to create a delicious and wholesome dining experience without the need for heavy fillers or added grains.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 2 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten-Free
Ingredients
1 lb (450g) lean ground beef (90% or higher)
2 medium zucchini
1 cup (240ml) fire-roasted salsa
1/2 cup (120g) black beans, rinsed and drained
1/4 cup (30g) shredded sharp cheddar or Monterey Jack cheese
1 tsp taco seasoning (salt-free preferred)
Instructions
Preheat your oven to 400°F (200°C).
Wash the zucchinis, halve them lengthwise, and scoop out the seeds using a spoon to create shells.
Place the zucchini shells on a parchment-lined baking sheet and lightly salt them.
In a large skillet over medium-high heat, brown the ground beef until no longer pink.
Drain any excess fat from the skillet.
Stir in the salsa, black beans, and taco seasoning, allowing the mixture to simmer for 3-5 minutes until liquids are reduced.
Spoon the beef and bean mixture evenly into the zucchini shells.
Top each boat with a sprinkle of shredded cheese.
Bake in the preheated oven for 15-20 minutes, or until the zucchini is fork-tender and the cheese is melted.
Notes
For a flavor boost, top the zucchini boats with fresh cilantro, diced avocado, or a dollop of Greek yogurt after baking. Ensure the zucchini shells are not over-scooped so they maintain their structural integrity during the roasting process.
Find it online: https://kindeat.com/healthy-mexican-zucchini-boats-dinner/