Beef-Zucchini Boats
Tender baked zucchini halves stuffed with seasoned ground beef, black beans, sweet corn, and melted cheddar cheese.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 3
- Cuisine: American
- Difficulty: Easy
- Cost: $5.57/serving
Dietary
- Gluten-Free
- Nut-Free
- Egg-Free
- High-Protein
- High-Fiber
Tags
- bake
- kid-friendly
- comfort food
- rich
Ingredients
- 1 pound ground beef
- 3 zucchinis (halved lengthwise with flesh scooped out)
- 1 can black beans (rinsed and drained)
- 1 can canned sweet corn (drained)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 0.75 teaspoon salt
- 0.75 cup cheddar cheese (shredded)
- 1 lime (cut into wedges)
Instructions
- Preheat your oven to 400°F. Line a 9x13-inch baking dish with parchment paper or foil.
- Slice the zucchini in half lengthwise and use a spoon to scoop out the center flesh (leaving a 1/4-inch border) to form 6 boat shells. Place the hollowed zucchini halves cut-side up in the baking dish.
- In a large skillet over medium-high heat, brown the ground beef for 5 to 6 minutes until fully cooked to at least 160°F, breaking it apart with a spatula. Drain any excess fat.
- Stir in 1 tablespoon chili powder, 1 teaspoon ground cumin, 3/4 teaspoon salt, the rinsed black beans, and drained canned sweet corn. Cook for 2 minutes until hot and well combined.
- Spoon the beef and bean mixture generously into the hollowed zucchini boats. Top each boat evenly with shredded cheddar cheese.
- Bake uncovered for 12 to 14 minutes until the zucchini is tender-crisp and the cheese is melted and bubbling. Serve with fresh lime wedges on the side for squeezing over top.
Notes
Keep the scooped-out zucchini center in a freezer bag for future morning scrambles or soups.
Nutrition (per serving)
- Calories: 641
- Protein: 48.2 g
- Carbohydrates: 50.5 g
- Fat: 26.8 g
- Fiber: 11.8 g
- Sodium: 1856 mg
- Saturated Fat: 12 g
- Sugar: 14.2 g
- Cholesterol: 127 mg