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Unforgettable Spicy Mexican Zucchini Boats
Eleanor Craig
Today I am excited to talk about the spicy Mexican zucchini boat recipe. It is definitely one tasty and delicious meal.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
28
minutes
mins
Total Time
43
minutes
mins
Course
Main Course
Cuisine
Mexican
Servings
4
people
Calories
262
kcal
Ingredients
US Customary
Metric
1x
2x
3x
2
large
zucchini
½
can
refried beans
½
cup
brown rice
1
tablespoon
avocado oil
-
or olive oil
1
teaspoon
avocado oil
-
or olive oil, (additional)
½
cup
ground beef (minced beef)
½
packet
taco seasoning
½
cup
cheddar cheese
¼
cup
cilantro (coriander)
¼
cup
yellow onion
1
cup
green pepper (green capsicum)
-
red, yellow, green or combination
½
cup
salsa
Instructions
Cut the zucchini on its long axis.
Scoop out the zucchini with a melon baller to result in hollow zucchini (they will appear as boats).
Place hollowed zucchini on a greased cookie sheet. Lightly brush the tops of zucchini with 1 teaspoon avocado or olive oil.
Put avocado oil (or olive oil) in a skillet, and place meat with taco seasoning in the skillet to mix and heat.
Heat refried beans until warm.
Combine rice, meat and 1/4 can of refried beans in a mixing bowl.
Combine vegetables (peppers, onions, cilantro) in another mixing bowl.
Line zucchini bowls with the remaining 1/4 can of refried beans. Top with rice, bean and meat mixture.
Add the combined vegetables in a layer over top of the rice mixture.
Add a layer of cheese, and top with salsa.
Bake in the oven for 25-30 minutes.
Allow to cool for 5-10 minutes, and then the spicy Mexican zucchini boats are ready to serve.
Nutrition
Calories:
262
kcal
Carbohydrates:
22
g
Protein:
13
g
Fat:
14
g
Saturated Fat:
5
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
7
g
Trans Fat:
0.3
g
Cholesterol:
31
mg
Sodium:
868
mg
Potassium:
710
mg
Fiber:
6
g
Sugar:
9
g
Vitamin A:
2244
IU
Vitamin C:
80
mg
Calcium:
129
mg
Iron:
2
mg
How did this recipe turn out for you?
We're eager to hear your thoughts!