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- 4 medium zucchinis - 1 cup cooked quinoa - 1 cup canned black beans, drained and rinsed Zucchini is the star of this dish. I love using medium zucchinis for their perfect size. They hold the stuffing well and have a mild taste. Cooked quinoa adds a nice nutty flavor. Plus, it gives the boats a healthy boost. Canned black beans are convenient and packed with protein. They make the stuffing hearty and filling. - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon garlic powder Spices bring life to the filling. Ground cumin adds warmth and depth. Chili powder gives a little kick, which I enjoy. Garlic powder makes everything better with its savory flavor. These spices work well together and make the dish truly Tex Mex. - 1 cup shredded cheddar cheese - 1/4 cup fresh cilantro, chopped - Juice of 1 lime Shredded cheddar cheese is a must for that melty goodness. It adds creaminess and richness. Fresh cilantro brightens the dish with its fresh taste. A squeeze of lime juice adds a tangy finish. These toppings take the stuffed zucchini boats to another level. {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - Slice the zucchinis in half lengthwise. - Use a spoon to scoop out the center. - Save the scooped zucchini flesh for later. - In a large bowl, combine the cooked quinoa, black beans, corn, and halved tomatoes. - Add the reserved zucchini flesh, cumin, chili powder, garlic powder, lime juice, and half of the cheddar cheese. - Mix everything well and season with salt and pepper. - Place the zucchini boats in a baking dish. - Drizzle them with olive oil and sprinkle with salt. - Stuff each zucchini half with the filling until they overflow. - Top with the remaining cheddar cheese. - Cover the dish with foil and bake for 25 minutes. - Remove the foil and bake for another 10 minutes. - Look for tender zucchini and melted, golden cheese. - Let the dish cool for a few minutes before serving. - Garnish with chopped cilantro for a fresh touch. Choosing the right zucchini Select medium-sized zucchinis for this dish. They hold their shape well and are easy to stuff. Look for zucchinis that are firm, smooth, and without blemishes. The skin should be shiny and bright. Avoid large zucchinis, as they can be watery and tough. Tips for scooping To scoop out the zucchini, use a small spoon or a melon baller. Be gentle to avoid tearing the skin. Scoop until you leave about a quarter-inch border. This thickness helps the zucchini hold its shape while baking. Save the scooped-out flesh to add to your filling for extra flavor. Ensuring even cooking To ensure even cooking, place the zucchini boats in a baking dish. Drizzle with olive oil, and sprinkle with salt. This helps them cook evenly and enhances the flavor. Covering the dish with foil for the first part of baking keeps moisture in, which helps the zucchini cook through. How to know when they are done Your zucchini boats are done when they are tender and the cheese is golden brown. You can test the doneness by inserting a fork into the zucchini. If it goes in easily, they are ready. Baking times may vary, so keep an eye on them during the last few minutes. Presentation ideas Serve your stuffed zucchini boats on a colorful platter for a vibrant look. Add a wedge of lime on the side for a fresh touch. You can also sprinkle extra cilantro on top for a pop of color. This makes the dish not only tasty but also visually appealing. Pairing with sides These zucchini boats pair well with a simple green salad or Mexican rice. You can also serve them with tortilla chips and salsa for a fun twist. The combination of flavors will make your meal a hit with family and friends. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh corn and tomatoes for enhanced flavor and texture in your stuffed zucchini boats. Experiment with Spices: Feel free to adjust the spices to your taste. Adding smoked paprika or cayenne can give it a smoky or spicy kick! Make it Ahead: You can prepare the filling in advance and store it in the refrigerator. Just stuff the zucchini and bake when you're ready to serve. Try Different Cheeses: Mix up the cheese by using pepper jack for extra heat or a vegan cheese for a dairy-free option. {{image_2}} Replacing cheese For a cheesy kick without dairy, try nutritional yeast. It adds a nutty flavor. You can also use vegan cheese. Look for brands that melt well. Adding other vegetables Feel free to swap in your favorite veggies. Bell peppers, spinach, or mushrooms work great. Just chop them finely and mix them in with your filling. This adds color and nutrients. Ground turkey or beef alternatives If you want meat, use ground turkey or lean beef. Brown the meat before mixing it into your filling. This adds flavor and protein. Using lentils or chickpeas For a plant-based twist, use lentils or chickpeas. They give you protein and fiber. Cooked lentils mix well with quinoa. Chickpeas add a nice texture. Adding hot sauce or salsa To spice things up, add hot sauce or salsa to your filling. This gives it a zesty kick. You can also drizzle some on top before baking for extra flavor. Exploring other spices Experiment with spices like paprika or oregano. They can change the dish's flavor profile. A dash of cayenne can bring heat, while smoked paprika adds depth. Try different combinations to find your favorite! After you enjoy your Tex Mex stuffed zucchini boats, store any leftovers in the fridge. Place them in an airtight container. They will stay fresh for about 3 to 4 days. Make sure to let them cool down before sealing. This prevents moisture buildup, which can make them soggy. You can also freeze stuffed zucchinis for longer storage. First, let them cool completely. Wrap each boat in plastic wrap and then place them in a freezer bag. This keeps them safe from freezer burn. They can last up to 3 months in the freezer. When you're ready to eat, thaw them overnight in the fridge before reheating. You have a couple of options for reheating. If you want that fresh-from-the-oven taste, use the oven. Preheat it to 375°F (190°C). Place the zucchini boats on a baking sheet and cover them with foil. Bake for about 20 minutes until heated through. If you're short on time, the microwave works too. Just place one or two boats on a microwave-safe plate. Heat them for 2 to 3 minutes, checking every minute to avoid overheating. Enjoy your tasty meal again! If you need a substitute for quinoa, try these options: - Brown rice: This grain adds a chewy texture. - Farro: A hearty grain with a nutty taste. - Couscous: Quick to cook and light in flavor. - Barley: Chewy and full of fiber. - Cauliflower rice: A low-carb option that blends well. Each of these grains brings its own flavor and texture. They work great in stuffed zucchini boats. To keep zucchini firm, follow these tips: - Salt the zucchini: After scooping, sprinkle salt. Let it sit for 10 minutes. This draws out moisture. - Bake at a high temperature: 375°F (190°C) helps cook the zucchini without making it mushy. - Do not overstuff: Fill the boats, but don’t pack them too tight. This helps with even cooking. - Use fresh zucchini: Choose firm, small zucchinis for the best texture. These steps help maintain a nice bite in your zucchini boats. Yes, you can prepare these zucchini boats in advance. Here’s how: - Prepare the filling: Mix the quinoa, beans, and spices a day ahead. Store it in the fridge. - Stuff the zucchini: You can stuff them and cover them with foil. Keep in the fridge for up to 24 hours. - Bake when ready: Just remember to add a few extra minutes in the oven if they are cold. This way, you can enjoy a tasty meal without much fuss on the day you serve. In this post, we explored making delicious stuffed zucchini boats. We covered the main ingredients, like zucchini, quinoa, and black beans, along with spices and tasty toppings. I shared easy instructions for perfecting your dish and valuable tips for cooking and serving. You can also try various protein options and even freeze leftovers for later. These zucchini boats are simple, fun, and delicious. Enjoy experimenting with flavors and make this dish your own!

Tex Mex Stuffed Zucchini Boats

Delicious zucchini boats filled with a savory mix of quinoa, black beans, and spices, topped with melted cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 medium zucchinis
  • 1 cup cooked quinoa
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 cup shredded cheddar cheese (or a vegan alternative)
  • 1/4 cup fresh cilantro, chopped
  • 1 lime juiced
  • to taste salt and pepper
  • for drizzling olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the zucchinis in half lengthwise and scoop out the center using a spoon to create a boat-like shape. Reserve the scooped-out zucchini flesh for later use.
  • In a large mixing bowl, combine the cooked quinoa, black beans, corn, halved cherry tomatoes, reserved zucchini flesh (chopped), cumin, chili powder, garlic powder, lime juice, and half of the cheddar cheese. Mix well and season with salt and pepper to taste.
  • Place the zucchini boats in a baking dish. Drizzle with a little olive oil and sprinkle with salt.
  • Stuff each zucchini half with the prepared quinoa and bean mixture until they are heaping.
  • Sprinkle the remaining cheddar cheese on top of the stuffed zucchini boats.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the zucchini is tender and the cheese is melted and golden.
  • Remove from the oven and let cool for a few minutes before serving.
  • Garnish with chopped cilantro before serving.

Notes

Serve the stuffed zucchini boats on a colorful platter and add a wedge of lime on the side for an extra touch of freshness.
Keyword quinoa, stuffed, vegetarian, zucchini