Mexican Stuffed Zucchini Boats

Prep Time 10 mins
Cook Time 30 mins
Rest Time 3 mins
Total Time 43 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Best Season: Summer
Description

The whole family is gonna love this one! Grab your zucchini because this summer dish is going to be on repeat in your house.

Ingredients
  • 3 zucchini (medium or large)
  • 1/2 lb ground beef
  • 1/2 yellow onion (diced)
  • 2 garlic cloves (minced)
  • 1 can black beans (drained and rinsed)
  • 1 can corn (drained)
  • 1 1/2 cup red enchilada sauce
  • salt
  • 1 tsp cumin
  • 1/2 cup cheese (shredded)
Instructions
  1. 1

    Trim off the stem ends from the zucchini and cut them in half, lengthwise. Use a spoon to carefully scoop the flesh out of the zucchini. Chop the flesh with a knife until it is in small and uniform pieces, then set aside.

  2. 2

    Brown the meat in a large pan over medium-high heat. Add the chopped onion and garlic and cook. Add the black beans, corn, enchilada sauce, zucchini flesh, salt, and cumin. Stir well and set aside.

  3. 3

    Preheat oven to 400 degrees. Place the zucchini shells onto a baking sheet. Divide mixture evenly between the shells.

  4. 4

    Sprinkle them on top with cheese and bake for 15-20 minutes, until the cheese is slightly browned and melted.

Keywords: zucchini, dinner, mexican, low carb, keto
Read it online: https://griddleup.com/recipe/mexican-stuffed-zucchini-boats/

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