If you have yet to try Mexican Zucchini Boats, or zucchini boats in general, you are truly missing out! These are vegetarian but you could easily swap out the cheese for a veggie alternative. These shredded blends are getting easier and easier to find in grocery stores. This one is unique in that the sauce I’m using is a mild enchilada sauce. Onions, garlic, black beans and corn round out the filling. You could even dice up another zucchini to add to the mix. Let me show you the process.
How to make Mexican Zucchini Boats
The first step is to wash and dry your zucchini, trim off the ends and slice in half length wise. Then, using a spoon, gently scrape away at the center parts of the zucchini to remove enough to fill. Be really careful not to scoop too much that you weaken the structure of the zucchini.
Since we are putting a LOT of filling in there, I just formed some aluminum foil around them for stabilization. Since cooking the zucchini also softens the zucchini substantially, this helps you remove them from the pan without breaking them.
Moving on, I sauteed onion and garlic until the onion was softened and translucent.
I added canned sweet corn and black beans that I had both drained and rinsed.
I use low sodium canned vegetables, so I season with salt and pepper to taste. If your veggies are salted, take care in adding to much additional salt. Taste before adding.
The sauce is a mild enchilada sauce, but if you like things spicy…add it! Just a few tablespoons is all you need.
Stuff the hollowed out (and still raw) zucchini with the mixture and feel free to be generous here. Things do bake down a bit so you want to be sure to have enough filling.
Lastly, the cheese. Again, I made this one vegetarian but by all means, feel free to use a vegan cheese. If you can’t find a shredded vegan cheese, consider vegan parmesan.
The zucchini bake for about 30 minutes or so. I do cover the pan with more foil which helps them cook evenly. The only thing left to do is garnish with a bit of chopped fresh parsley.
Here’s a close up of the bite. Doesn’t that look amazing? I really think you’ll enjoy this one.
Did you make my Mexican Zucchini Boats recipe? Leave me a comment below and let me know what you thought!
Mexican Zucchini Boats
- 1 large Zucchini washed, dried, ends trimmed and halved lengthwise. Scoop out the center to enable filling.
- 1 tsp Oil
- 2 tbsp Onions finely diced
- 1/8 tsp Garlic Cloves finely minced (I use the kind packed in oil)
- 1/4 c Black Beans canned, drained and rinsed
- 1/4 c Sweet Corn canned, drained and rinsed
- 1/4 c Mild Enchilada Sauce
- Salt & Pepper to taste
- Mexican Shredded Cheese OR VEGAN ALTERNATIVE
- Wash, dry, trim the ends and slice the zucchini in half lengthwise. Scoop out the centers to make them stuffable, taking care not to weaken the overall structure.
- Preheat oven to 425 degrees and line an oven safe baking dish with foil to support your zucchini halves. Nestle the zucchini so they are stable.
- In a small saute pan over medium high heat and with a bit of oil, add the onions and garlic. Saute until the onions are tender and translucent.
- Add the beans, corn and enchilada sauce. Stir well to combine.
- Spoon the mixture evenly between the two zucchini halves. Be generous as this will cook down slightly.
- Add the cheese of your choosing.
- Cover the dish with foil and bake for 30 minutes. Allow to cool slightly before serving and garnish with chopped fresh parsley.