Mexican Stuffed Zucchini Boats
The whole family is gonna love this one! Grab your zucchini because this summer dish is going to be on repeat in your house.
- 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)
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.
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.
Preheat oven to 400 degrees. Place the zucchini shells onto a baking sheet. Divide mixture evenly between the shells.
Sprinkle them on top with cheese and bake for 15-20 minutes, until the cheese is slightly browned and melted.
