Mexican Zucchini Boats

These delicious vegetarian Mexican Zucchini Boats are so flavorful and scrumptious. This is a great dish for the whole family to enjoy!

Mexican Zucchini Boats

Mexican cuisine is delicious, but many variations can be quite unhealthy. These Mexican Zucchini Boats, however, are a nutritious option. Packed with vegetables and black beans, they’re gluten-free and low in carbs. This vegetarian dish is a much healthier alternative to many traditional Mexican recipes, allowing you to indulge without the guilt.

What’s great about these Zucchini Boats is their versatility—you can easily swap in or add ingredients to suit your tastes. While the recipe is vegetarian, it can also accommodate meat or be made vegan. With so many options, this tasty dish is sure to please everyone! Let’s dive into the ingredients.

Mexican Zucchini Boats

Zucchini: Medium-sized zucchinis are ideal for this recipe, ensuring the boats are just the right size.

Black Beans: You can use either canned beans or home-cooked dry beans.

Corn: Fresh, canned, or frozen corn works well—just be sure to drain any excess liquid.

Oil: I prefer olive oil, but feel free to use any oil you like, such as avocado or grapeseed oil.

Onion and Garlic: Chop the onion and mince the garlic for added flavor.

Enchilada Sauce: You can use homemade or store-bought enchilada sauce. If you don’t have enchilada sauce on hand, taco sauce or salsa roja are great substitutes.

Spices: A touch of salt and cumin will enhance the dish.

Cheese: Any cheese will work, such as cheddar or jack. For a vegan option, use plant-based cheese or omit the cheese entirely.

How to Make This Recipe Keto-Friendly  

To create a low-carb version, swap out black beans for black soybeans and replace corn with green beans. Additionally, use sugar-free enchilada sauce.

Vegan Version  

You can easily make this Zucchini Boats recipe vegan by using a plant-based cheese alternative. I highly recommend Miyoko's Classic Mozzarella.

Mexican Zucchini Boats

I hope you enjoy this Mexican Zucchini Boat recipe as much as I do. They make such a delicious and healthy meal, perfect for kids and adults alike. If your family isn't big on veggies, these zucchini boats are a great way to incorporate more into their meals in a flavorful and tasty way.

Mexican Zucchini Boats


These delicious Mexican Zucchini Boats are so flavorful and scrumptious. This is the perfect dish if you love vegetarian dishes with some kick.

Prep Time 10 mins|Cook Time 40 minutes| Total Time 50 mins

Main Course
 Servings: 4

INGREDIENTS
  • 2 medium zucchini
  • 2 tbsp. olive oil
  • ½ medium onion, diced
  • 2 garlic cloves, minced
  • 1 can black beans, rinsed
  • 1 can corn, drained
  • 1 cup enchilada sauce
  • ½ tsp. salt or to taste
  • 1 tsp. cumin
  • ½ cup cheese
INSTRUCTIONs
  1. Trim off the stem ends from the zucchini and cut them in half, lengthwise. Use a spoon to carefully scoop the flesh out of the zucchini. Chop the flesh with a knife until it is in small and uniform pieces, then set aside.
  2. Heat the olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 4-5 minutes, until translucent.
  3. Then add the minced garlic and saved zucchini flesh. Saute the ingredients for another 5 minutes.
  4. Add the black beans, corn, enchilada sauce, salt, and cumin. Stir well and set aside.
  5. Place the zucchini shells onto a baking sheet. Divide the black bean mixture evenly between the shells.
  6. Sprinkle them on top with cheese and bake at 400 degrees Fahrenheit for 30 minutes, until the cheese is slightly browned and melted. Serve.

 NUTRITION

Calories: 356kcalCarbohydrates: 47gProtein: 15gFat: 15gSaturated Fat: 4gCholesterol: 15mgSodium: 859mgPotassium: 757mgFiber: 10gSugar: 12gVitamin A: 1023IUVitamin C: 26mgCalcium: 155mgIron: 3mg

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