I am a huge fan of zucchini boats. I love zucchini and you can stuff practically anything inside, bake it, and have a yummy meal with minimal fuss. Mexican Zucchini Boats are especially delicious and are a great way to use up random leftovers from Taco Night. They work just as well with or without meat. I made these without meat, but you could easily add ground beef, steak, chicken, pork... or turkey!
Vegetarian Mexican Zucchini Boats
- zucchini (I used 3 for the three of us)
- leftover Mexican rice (1 c.)
- leftover beans (1/2 c.)
- chopped tomatoes (1/2 c.)
- leftover corn (1/2 c.)
- shredded cheese (1/2 c.)
- whatever else you want to put in, in whatever amount you want
Preheat the oven to 375°F.
Cut off the ends of the zucchini and cut them in half lengthwise. Scoop out the insides, using an ice cream scoop (best tool for the job by far).
Put the zucchini shells into a Pyrex baking dish and microwave 3 minutes or until they are fork tender. Meanwhile, put the scooped out zucchini into a frying pan and sprinkle it with salt. Sauté over medium heat for a few minutes to draw out most of the moisture. Remove from heat.
Combine rice, beans, corn, and tomatoes. Add them to the sautéed zucchini.
Scoop the mixture into the zucchini shells, stuffing them full. Bake for 20 minutes.
Sprinkle with shredded cheese and return them to the oven for 3 minutes. Serve them as is, or garnish with avocado, salsa, and/or sour cream.
Delicious and so easy!