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

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.

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

If you're looking for a quick, crowd-pleasing appetizer, look no further than Cheesy Puff Pastry Jalapeño Pinwheels. These savory bites combine the rich, flaky goodness of puff pastry with the gooey, cheesy melt of your favorite cheeses and the spicy kick of jalapeños. Whether you're hosting a game night, a casual get-together, or simply craving a spicy snack, these pinwheels hit all the right notes. Plus, they’re super easy to make!

 Chicken Caesar Pasta Salad is a summer favorite. Chilled pasta salad filled to the brim with juicy chicken and Caesar salad flavors. A slam dunk meal! Family and friends unite for the love over this dish, protein, carbs, veggies and cheese (yum!)

Why Make Chicken Caesar Pasta Salad.

Few things compete with this powerhouse combination. It’s a great BBQ side dish, lighter lunch or dinner or a lip smacking side you will love. Just like my Chicken Macaroni Pasta Salad, this is a classic crown favorite.

• Easy. Comes together quick once you cook the juicy, addictive chicken.
• Healthyish. It’s got a lot of nutrient dense ingredients and loads of crisp romaine.
• Customizable. As always, you can add what you want to this dish.

Ingredient Notes

All other ingredients and measurements can be found in the recipe card towards the bottom of this post. 

• Chicken Breasts. Use high quality boneless, skinless breasts for this recipe. Thighs and/or rotisserie chicken will also work!
• Seasonings. This is important for the chicken and the dressing. Dried dill, basil, salt, pepper, garlic and onion powder.
• Pasta. Use any shape you desire. I like to do penne, bowtie or Cellentani.
• Caesar Dressing. I make my own in this recipe (ingredients are in the recipe card below) but you can use store bought dressing as well. Just pick your favorite.
• Parmesan. For extra flavor.
• Bread Crumbs. Or croutons! For a little crunch.
• Romaine Lettuce. This is for color, crunch and the “salad” portion of the dish.

Steps To Make This Recipe

Step Two. While the pasta is cooking, season the chicken, slice in half for a quicker cook. Heat a pan to medium/high heat. Add the seasoned chicken to a greased pan and cook for about 8-10 minutes on each side or until the chicken reaches 165º internally.

Step Three. Set the chicken to the side and let it rest. Make the Caesar dressing if using my recipe.

Step Four. Slice the chicken into cubes. Add the cooled pasta, romaine, parmesan, chicken and 3 quarters of the dressing. Toss very well. Add in croutons or bread crumbs and serve. Add more dressing if needed! Enjoy.

 Chicken Caesar Pasta Salad

 

Chicken Caesar Pasta Salad is a summer favorite. Chilled pasta salad filled to the brim with juicy chicken and Caesar salad flavors.

Prep Time 15 mins|Cook Time 25 minutes| Total Time 37 mins

  Side Dish

 Servings: 6

INGREDIENTS

• 1.5 lb chicken breasts, boneless & skinless. Thighs will also work
• ¼ tsp salt
• ¼ tsp black pepper
• ½ tsp dried dill
• ½ tsp garlic powder

Caesar Salad

• 6-8 oz pasta,
• 2 heads romaine lettuce, sliced , about 6-8 cups
• ¼ cup parmesan
• ⅓ cup croutons

Caesar Dressing

• ¾ cup mayonnaise 
• 3 Tbsp lemon juice
• 2 Tbsp capers and brine
• 3 Tbsp dijon mustard
• ½ Tbsp Worcestershire sauce
• ¼ tsp salt
• ¼ tsp pepper
• 2-3 Tbsp water , just to thin the dressing to spread easy

INSTRUCTIONs

1. Start the pasta. This takes about 20 minutes, cook according to the package.Once pasta is done, you will want to rinse it with cold water. 
2. While the pasta is cooking, season the chicken, slice in half for a quicker cook. Heat a pan to medium/high heat. Add the seasoned chicken to a greased pan and cook for about 8-10 minutes on each side or until the chicken reaches 165º internally. 
3. Set the chicken to the side and let it rest. Make the Caesar dressing if using my recipe. 
4. Slice the chicken into cubes. Add the cooled pasta, romaine, parmesan, chicken and 3 quarters of the dressing. Toss very well. Add in croutons or bread crumbs and serve. Add more dressing if needed! Enjoy! 

 NUTRITION

Serving: 1.5 cups | Calories: 394kcal | Carbohydrates: 12g | Protein: 29g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 908mg | Potassium: 1070mg | Fiber: 5g | Sugar: 4g | Vitamin A: 18399IU | Vitamin C: 15mg | Calcium: 142mg | Iron: 3mg

 Grilled or air fried spicy Bang Bang Chicken Skewers seasoned and slathered with sweet and tangy bang bang sauce and cooked until tender and caramelized.

You will love these perfectly cooked spicy chicken skewers. You can make them mild if needed or kick up the heat with a few extra ingredients.

Everyone will love this sweet, savoury and spicy Korean braised tofu! Dubu jorim is vegan and vegetarian friendly AND ready in less than 20 minutes! Serve it as a side dish or all on its own for a quick and healthy meal. 

Why We Love This

Korean spicy braised tofu is chewy on the inside, a little bit crispy on the outside, totally moreish and equally delicious served hot or cold!

Dubu jorim is one of our favourite Korean tofu recipes. It’s so easy and the best tofu recipe to convert people who think they hate tofu!

What is Dubu Jorim? 

Dubu jorim (두부조림 = stewed or braised tofu) is a popular Korean banchan (side dish). It’s similar to gamja jorim (braised potatoes), where the tofu pieces are lightly fried until crispy, then braised in a spicy seasoning of soy sauce and gochugaru / Korean chilli noodles.The seasoning is spicy, savoury and a little bit sweet which caramelises to perfection once it cooks down in the pan. Eat it any time of the day as a side dish with rice, or as a quick dinner, lunch or snack. 

How to make Spicy Korean Braised Tofu:

1. Press out tofu on a plate with a heavy weight (around 1 kg / 2 lbs) for 10 minutes to extract as much water as possible. Slice into steaks and pat dry with a paper towel on both sides. 
2. Optional: Sprinkle salt and pepper over the tofu steaks to your liking.
3. Add the spring onion, garlic, gochugaru, sugar, soy sauce, cooking wine, sesame oil and water into a small bowl. Mix well until combined.
4. Heat the vegetable oil in a large frying pan over medium high heat. Add the tofu steaks and fry for 2-3 minutes on one side until golden brown, then flip.
5. Top with the sliced onion and allow to soften while you fry the other side of the tofu.
6. Once cooked to your liking, pour over the seasoning sauce.
7. Reduce to medium heat and cook until all the liquid has evaporated and the sauce is sticking to the tofu (around 2-4 minutes).

Korean Braised Tofu

Everyone will love this sweet, savoury and spicy Korean braised tofu! Dubu jorim is vegan and vegetarian friendly AND ready in less than 20 minutes! Serve it as a side dish or all on its own for a quick and healthy meal. 

Prep Time10 mins|Cook Time10 minutes|Total Time 20 mins

  Side Dish

 Servings: 6

INGREDIENTS

• 1 block (300g) silken tofu, cubed
• 2 carrots, finely diced
• 1/2 cup frozen peas
• 1/2 cup frozen corn kennels
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp vegan oyster sauce
• 1/4 cup water
• 4-5 chives or 1-2 spring onion, finely sliced
• 2 tsp cornstarch
• 2 tbsp water
• Oil for cooking
• S & P to taste

INSTRUCTIONs

• In a clay pot/casserole/frying pan with a lid, sauté chives/spring onion until fragrant
• Add in diced carrots and continue to sauté until tender
• Add in frozen peas, corns and tofu
• Add in all the sauce and water and cook everything with the lid on with medium heat for around 10 minutes
• In a small bowl, mix cornstarch and water until smooth and pour the thickening starchy water over tofu
• Cook for another 2-3 minutes or until the sauce thicken up
• Season if needed and garnish with sliced chives or spring onions and serve up warm with rice