• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

COOKTORIA logo

  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Vegan
    • Quick Dinners
    • Sweet treats
  • About
  • Quick Dinners
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Lunch
  • All Recipes
  • Dinner
  • Side dish
  • Quick Dinners
  • Healthy Recipes
  • Comfort Food
  • About
  • Free E-Book
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Dinner

    Mexican Zucchini Boats

    Oct 10, 2022 by Tania Sheff · This post may contain affiliate links

    Jump to Recipe Jump to Video

    These delicious vegetarian Mexican Zucchini Boats are so flavorful and scrumptious. This is a great dish for the whole family to enjoy!

    Zucchini Boats on a baking tray

    Mexican food is so good, but so many variations on it are unhealthy. These Mexican Zucchini Boats are anything but. Made with lots of vegetables and black beans, these zucchini boats are gluten-free and low carb. This vegetarian dish is much healthier than a lot of other Mexican-style fares, so you can enjoy it guilt-free.

    These Mexican Zucchini Boats are also versatile, so you can substitute and add in ingredients to fit your preferences. And while the recipe is vegetarian, you can add meat, or make a vegan version, too. So many options and possibilities make this tasty dish a winner for everyone. Let's talk about what goes into it.

    Zucchini Boats Video Tutorial

    Main Ingredients

    ingredients needed for zucchini boats
    • Zucchini. It's best to use medium-sized zucchinis for this application. This way, the boats won't be too big or too small.
    • Black Beans. You can use canned or home-cooked dry beans for this recipe.
    • Corn. Fresh, canned, or frozen corn all work here. Just drain away any excess liquid before adding them.
    • Oil. I use olive oil, but any oil will do, including avocado or grapeseed.
    • Onion and Garlic. Chop the onions and mince the garlic.
    • Enchilada Sauce. Homemade or store bought is fine. Taco sauce or Salsa Roja could be used instead if there's no enchilada sauce available.
    • Spices. Salt and cumin.
    • Cheese. Any cheese is fine, including cheddar and jack. Use plant-based cheese for a vegan option, or skip the cheese altogether.

    How to Make Mexican Zucchini Boats

    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.

    scooping the flesh from zucchini

    2. Heat the olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 4-5 minutes, until translucent.

    frying onion in oil

    3. Then add the minced garlic and saved zucchini flesh. Saute the ingredients for another 5 minutes.

    frying zucchini

    4. Add the black beans, corn, enchilada sauce, salt, and cumin. Stir well and set aside.

    adding black beans and corn

    5. Place the zucchini shells onto a baking sheet. Divide the black bean mixture evenly between the shells.

    making zucchini boats

    6. Sprinkle them on top with cheese and bake at 400 degrees Fahrenheit for 30 minutes, until the cheese is slightly browned and melted. Serve.

    topping zucchini boats with cheese
    Zucchini Boats with lime on the side

    Add-ins and Substitutes

    • Use other vegetables. Add in your favorite veggies. Diced squash, tomato, or green pepper could all be added to these zucchini boats. For a more keto friendly option, you could skip the corn.
    • Make it spicy. If you like your food with a little more spice, consider adding some hot sauce, sliced jalapenos, or cayenne pepper. You could also substitute pepper jack cheese.
    • Add meat. This is a vegetarian recipe, but you could easily add some diced chicken, sausage, or ground beef to it. You could also add some scrambled eggs and bacon to make a breakfast version.
    • Top with other Mexican favorites. Try some guacamole, sour cream, or salsa on top before serving. These toppings make great flavor enhancers.

    What to Serve these Zucchini Boats with

    These Mexican Zucchini Boats are perfect all on their own. You can serve them as an appetizer or for a tasty lunch. If you prefer them as a side dish, then plate them with some rice or a salad. You can also serve them with meat, such as chicken, beef, or pork. They taste amazing with so many ingredients that you can have them at any meal. Here are a few recipes you'll love to serve with these Zucchini Boats:

    • Rice and Beans
    • Sofritas
    • Refreshing Cucumber Salad

    How to Store and Reheat

    You can store these zucchini boats in the fridge for up to 3 days. They should be placed in an airtight container to keep them fresh. To reheat, place them on a baking sheet and warm them in the oven. You can also reheat them in the microwave, but the oven leaves them with a better texture.

    Freezing Zucchini Boats

    These Zucchini Boats do not freeze well. They become very mushy and unappetizing once thawed. That is why I suggest avoiding freezing.

    How to Make this Recipe Keto Friendly

    To make a low-carb version of this recipe, please, substitute black beans with black soybeans and corn with green beans. Finally, make sure to use sugar-free enchilada sauce.

    Vegan Version

    It is possible to make this Zucchini Boats recipe vegan. You'll just need to use a plant-based cheese alternative. I absolutely love Miyoko's Classic Mozzarella.

    Zucchini Boats close up shot

    I hope you enjoy this Mexican Zucchini Boat recipe as much as I do. They make such a delicious and healthy meal, perfect for kids and adults alike. If your family isn't big on veggies, these zucchini boats are a great way to incorporate more into their meals in a flavorful and tasty way.

    You'll also enjoy these tasty zucchini recipes:

    • Creamy Zucchini Sauce
    • Zucchini Chickpea Curry
    • Roasted Zucchini Salad
    • Zucchini Noodles

    Mexican Zucchini Boats

    Tania Sheff
    These delicious Mexican Zucchini Boats are so flavorful and scrumptious. This is the perfect dish if you love vegetarian dishes with some kick.
    4.68 from 145 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Main Course
    Cuisine Mexican
    Servings 4 boats
    Calories 356 kcal

    Ingredients
      

    • 2 medium zucchini
    • 2 tbsp. olive oil
    • ½ medium onion, diced
    • 2 garlic cloves, minced
    • 1 can black beans, rinsed
    • 1 can corn, drained
    • 1 cup enchilada sauce
    • ½ tsp. salt or to taste
    • 1 tsp. cumin
    • ½ cup cheese

    Instructions
     

    • 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.
    • Heat the olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 4-5 minutes, until translucent.
    • Then add the minced garlic and saved zucchini flesh. Saute the ingredients for another 5 minutes.
    • Add the black beans, corn, enchilada sauce, salt, and cumin. Stir well and set aside.
    • Place the zucchini shells onto a baking sheet. Divide the black bean mixture evenly between the shells.
    • Sprinkle them on top with cheese and bake at 400 degrees Fahrenheit for 30 minutes, until the cheese is slightly browned and melted. Serve.

    Notes

    HOW TO STORE AND REHEAT

    You can store these zucchini boats in the fridge for up to 3 days. They should be placed in an airtight container to keep them fresh. To reheat, place them on a baking sheet and warm them in the oven. You can also reheat them in the microwave, but the oven leaves them with better texture.

    Nutrition

    Calories: 356kcalCarbohydrates: 47gProtein: 15gFat: 15gSaturated Fat: 4gCholesterol: 15mgSodium: 859mgPotassium: 757mgFiber: 10gSugar: 12gVitamin A: 1023IUVitamin C: 26mgCalcium: 155mgIron: 3mg
    Tried this recipe?Leave a comment below, I can't wait to hear from you!

    More Dinner Recipes

    • Air Fryer Pork Chops
    • Shrimp Fajitas
    • Mushroom Spinach Pasta
    • Rice with Mushrooms
    596.1K shares
    • Share

    Filed Under: All Recipes, Dinner, Healthy Recipes, Lunch, Side dish, Vegan, Vegetarian

    Reader Interactions

    Comments

    1. Nancy P. says

      October 20, 2022 at 11:07 am

      5 stars
      My husband and I loved this recipe. I read a lot of the comments so I salted the zucchini boats first, then let them sit while I copped everything. The salt pulled water out of the zucchini and I drained the water before cooking them for about 5 to 6 minutes. Once out of the oven, I drained more water from the boats and lightly slated them again before filling. I also add a little four cheese mexican cheese mix in with my mixture in a separate bowl before adding to boat. Then I sprinkled more cheese an top. This was really good and I will definitely make it again.
      I salted the zucchini boats first, let them sit while I copped everything and drained any water the salt pulled out of the succhini before cooking them for about 5 to 6 minutes. Once out of the oven I drained any water from the boats again and lightly slated them again before filling. I also I add a little four cheese mexican cheese mix in with my mixture in a separate bowl before adding to boat. Then I sprinkled more cheese an top. This was really good and I wilk definitely make it again.

      Reply
      • Tania Sheff says

        October 21, 2022 at 1:02 pm

        Thank you so much for the feedback, Nancy!

        Reply
    2. Anita says

      October 15, 2022 at 7:10 pm

      Hi Tania, I just made this dish and it was wonderful! This is definitely going to be a regular with us. Thank you!

      Reply
      • Tania Sheff says

        October 16, 2022 at 11:10 am

        Thank you so much, Anita!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    SEARCH COOKTORIA

    Hello friend!

    My name is Tania. I create quick, healthy, and wholesome meals. Let's get to know each other, shall we? Read More…

    BEST HEALTHY RECIPES

    Green Beans in Tomato Sauce

    Easy Puréed Bean Soup

    Easy Pickled Cabbage

    Simple Asian Slaw

    Grilled Portobello Mushrooms

    Easy Zucchini Chickpea Curry

    More Posts from this Category

    LET'S KEEP IN TOUCH

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    POPULAR RECIPES

    Shrimp Fajitas

    Parmesan Mashed Potato Cakes

    Easy Baked Cabbage Steaks

    Baked Cod on a tray topped with breadcrumbs

    Baked Cod

    Quick & Easy Creamy Spinach Orzo

    Roasted Green Beans and Potatoes

    More Posts from this Category

    Footer

    ↑ back to top

    Privacy Policy

    Privacy Policy

    Newsletter

    Sign Up! for emails and updates

    Get in Touch

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © Cooktoria LLC 2021

    596109 shares