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Stuffed Mexican Zucchini Boats

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
65 min
SERVINGS
4 servings
Dinner
Stuffed Mexican Zucchini Boats
Ingredients
  • 1 olive oil cooking spray
  • 2 medium zucchini, halved lengthwise and seeds scooped out
  • 1 pound lean ground beef
  • 1/4 cup minced onion
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup fresh corn kernels
  • 2 tablespoons minced green bell pepper
  • 1 (1 ounce) envelope taco seasoning mix
  • 1 cup shredded Mexican cheese blend
  • 1/4 cup chopped scallions
Instructions
1
Preheat your oven to a high temperature, specifically 400 degrees Fahrenheit or 200 degrees Celsius.
2
Next, take some cooking spray and lightly coat the bottom of a baking dish to prevent food from sticking.
3
In a large pot, fill it with water and put it on the stovetop to boil. Once boiling, add zucchini halves for just one minute and then drain the water.
4
Heat a large skillet over high heat, then add ground beef and an onion to cook until the meat is browned and crumbly, taking anywhere from 5 to 7 minutes. Add a can of tomato sauce, some frozen corn, sliced bell peppers, and taco seasoning to the skillet. Stir constantly until everything is well combined.
5
Place zucchini halves cut-side up in a prepared baking dish. Fill the zucchinis with the meat mixture and top them off with some shredded cheese.
6
Put the baking dish in the preheated oven and bake until the zucchinis are tender and the cheese is melted, which should take around 30 minutes. Finally, garnish your dish with some chopped scallions.