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Baked Mexican Zucchini Boats

So many quintessential summertime goodies packed into this dish.
Prep Time10 mins
Cook Time32 mins
Total Time42 mins
Course: Main Course
Cuisine: Mexican
Keyword: Zucchini
Servings: 6
Calories: 279kcal


  • Oven
  • Kitchen Knife
  • Large Skillet
  • Baking Sheet


  • 2 large zucchini
  • ½ lb ground beef
  • 1 cup sweet corn off the cob
  • ½ onions yellow or white diced
  • 1 can black beans
  • 1 medium tomato diced
  • ½ bell pepper color of choice diced
  • 2 cloves garlic more to taste
  • 3 tbsp olive oil
  • 1 packet taco seasoning mix your own when possible


  • Preheat oven to 400°. Cut zucchini in half, both ways if needed to fit on pan and for easy serving. Scrape out the insides and save for another recipe. (zucchini bread!)
  • Brown hamburger and season with taco seasoning. Using the same pan, add olive oil and saute onion, garlic, and bell peppers for about 5-8 minutes. Add in black beans, sweet corn, and tomatoes.
  • Once everything is mixed together stuff the hollowed zucchini and place on a baking sheet.
  • Bake for 25-30 minutes and with about 2 minutes left sprinkle on shredded cheese and let it melt.
  • Top with desired toppings and enjoy! Modify as needed to fit preferences.


Toppings: shredded cheese, black olives, sour cream, lettuce, jalapenos, taco sauce, microgreens, cilantro