I am loving this dish! For me, one of the best things is that it is a perfect portion size and it lasts in the fridge 3 days so I can bake them up on Sunday and have a few left over for my weekly lunches. This past week I prepped these boats and the Plant-Based Meal Prep Bowl and I was set! Plus, the Lemon Tahini Dressing from the Plant-Based Meal Prep Bowl is the bomb on these zucchini boats, so win-win!
When I asked a poll last week about which was more difficult, exercise or healthy nutrition, more than 80% of voters said that it was nutrition. So, let’s make it a bit easier for you to make wise and healthy choices, by having healthy foods visible and convenient. If you have this prepped in the refrigerator as an option for lunch, you’ll be far more apt to make a healthy choice!
Tex Mex Zucchini Boats
Ingredients
- 3 Medium Zucchinis -sliced and scraped of flesh
- 1 pound Lean ground beef, turkey or chicken
- 1 tin fire roasted tomatoes
- 1/2 cup frozen corn niblets thawed
- 1 tin black beans drained and rinsed
- 1 small onion diced
- 2 garlic cloves crushed
- 2 green onions chopped
- Handful cilantro chopped
- 1/2 cup shredded cheese (optional)
- 1/4 tsp salt and pepper each
- 1 lime juiced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tbsp olive oil
Instructions
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Wash and slice each zucchini lengthwise. Scrap flesh out and reserve as you will add this to the meat mixture once cooked.
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Set oven to bake at 375F. Place zucchini cut side up on parchment or Silpat lined baking sheet, rub with oil and season with salt and pepper. Bake for 15 minutes. I like my zucchini tender crisp, so if you like them softer, add another 5 minutes.
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Brown meat, then add onion and garlic and cook until onion is translucent. Add salt, pepper, chili powder, cumin, reserved zucchini flesh, tomatoes, corn and black beans. Cook until most of the liquid is absorbed.
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Next, remove zucchini from oven and fill the boats with the meat mixture. Pile it high and top with cheese if desired. I usually have some meat mixture left over and use it to either eat along side the boat, or in another dish like taco salad.
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Cook zucchinis for an additional 10 minutes or until cheese is melted. I usually broil the last 2 minutes.
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Top with green onion, cilantro and sour cream (or my tahini dressing that I tagged in the Plant-Based Meal Prep Bowl above!)
