Tex Mex Stuffed Zucchini Boats

$- 4 medium zucchini - 1 cup cooked quinoa - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 avocado, diced - 1 teaspoon chili powder - 1 teaspoon cumin - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - 1 cup shredded cheddar cheese - 2 tablespoons fresh cilantro, chopped - Salt and pepper to taste - Lime wedges for serving When I make Tex Mex stuffed zucchini boats, I love to gather my ingredients. First, I grab medium zucchini. These are perfect for stuffing. Next, I need cooked quinoa. It adds a great texture and protein. Black beans come next. They add fiber and taste. Corn kernels, whether fresh or frozen, bring sweetness to each bite. Next, I choose diced tomatoes. They make the filling juicy. I always add a diced avocado for creaminess. Spices are key. I use chili powder and cumin for depth. Garlic powder and onion powder add more flavor. Shredded cheddar cheese tops it off, melting beautifully in the oven. I finish with fresh cilantro. It gives a bright flavor. Lastly, I prepare lime wedges for a zesty kick. With these ingredients, you create a fun, flavorful meal that impresses everyone. {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - Slice the zucchinis in half lengthwise. Scoop out the seeds and some flesh to make boats. I like to use a spoon to scoop out the insides. This way, the zucchini holds its shape. Make sure to leave some flesh so the boat stays sturdy. Place the zucchini halves on a baking sheet lined with parchment paper, cut side up. - In a mixing bowl, combine: - 1 cup cooked quinoa - 1 cup black beans, drained and rinsed - 1 cup corn kernels - 1 cup diced tomatoes - 1 teaspoon chili powder - 1 teaspoon cumin - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste Mix all the ingredients well. This filling is colorful and packed with flavor. You want every bite to be tasty, so taste the mixture. Adjust the salt and pepper as needed. - Fill each zucchini boat with the quinoa mixture. Press down lightly to pack it in. - Top each filled zucchini with 1 cup shredded cheddar cheese. Now it’s time to bake! Place the baking sheet in the oven and set a timer for 25-30 minutes. The zucchini should be tender, and the cheese should be melted and bubbly. Once done, let the boats cool for a few minutes. Before serving, add diced avocado and fresh cilantro on top. This gives a nice touch and adds freshness. Enjoy your tasty Tex Mex stuffed zucchini boats! Different ovens cook food in various ways. If you have a convection oven, reduce the heat by 25°F. This helps your zucchini cook evenly. For a standard oven, stick to 375°F. Keep an eye on the boats. They should bake for 25 to 30 minutes. If you like your zucchini softer, add a few more minutes. You can also tweak the spice levels. If you like more heat, add extra chili powder. For a milder taste, cut back on the spices. Taste the filling before you stuff the boats. Adjust as needed for your family’s preference. You don’t have to bake these stuffed zucchini boats. You can grill them for a smoky flavor. Just place them on the grill over medium heat. Cover and cook for about 15 to 20 minutes. The zucchini becomes tender and full of flavor. Air frying is another great option. Set your air fryer to 375°F and cook for 15 minutes. The cheese will melt nicely, and the zucchini will have a soft texture. Both methods offer a fun twist on this classic dish. To impress your guests, make the plating stand out. Arrange the stuffed zucchini boats neatly on a large serving platter. Squeeze fresh lime juice over the top. This adds a bright flavor and makes the dish pop. For garnishing, use diced avocado and fresh cilantro. Sprinkle them on top just before serving. You can also add lime wedges on the side. They add color and allow guests to add more zest if they want. This makes your meal not just tasty, but beautiful too! Pro Tips Use Fresh Ingredients: Opt for fresh corn and tomatoes when in season to elevate the flavor of your stuffed zucchini boats. Customize Your Filling: Feel free to add other vegetables like bell peppers or onions to the quinoa mixture for added texture and flavor. Cheese Variations: Experiment with different types of cheese like pepper jack or feta for a unique twist on the classic cheddar topping. Make Ahead: Prepare the filling ahead of time and refrigerate it. Stuff the zucchini and bake them right before serving for a quick meal. {{image_2}} You can easily change the protein in these zucchini boats. Try using cooked chicken or turkey for a heartier dish. Both options add great flavor. You can also use tofu for a plant-based choice. Just cube the tofu and sauté it before mixing it with the other ingredients. This gives you a tasty and filling meal. If you want a dairy-free version, use vegan cheese. Look for brands made with nuts or soy. They melt well and taste great. For extra veggies, add bell peppers or spinach to the filling. These add color and nutrition without changing the taste too much. To control the heat, adjust the chili powder. If you like it mild, use less. For more spice, add a pinch of cayenne pepper. You can also include jalapeños in the filling for an extra kick. Just remove the seeds if you want less heat. Adjusting the spices helps make this dish perfect for everyone. To keep your Tex Mex stuffed zucchini boats fresh, choose airtight containers. Glass or plastic containers work best. Make sure to cool the leftovers first. This helps avoid sogginess. Store them in the fridge for up to three days. If you want to keep them longer, consider freezing. Wrap each boat in plastic wrap, then place in a freezer bag. They can last up to three months in the freezer. The best way to reheat stuffed zucchini boats is in the oven. Preheat it to 350°F (175°C). Place the zucchini boats on a baking sheet. Heat them for about 15 minutes. This keeps the zucchini tender and the cheese melty. You can also use a microwave if you're in a hurry. Heat them for about 2-3 minutes. To boost flavor, squeeze fresh lime juice over them before serving. This adds a nice zesty touch. Yes, you can use other vegetables. Bell peppers, eggplants, and even tomatoes work well. They all hold fillings nicely. Just make sure to adjust cooking times based on the vegetable you choose. Stuffed zucchini boats last about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. You can reheat them, but enjoy them best within those days. You can add many toppings to enhance flavor. Here are a few ideas: - Sour cream for creaminess - Salsa for a fresh kick - Fresh jalapeños for heat - More cheese for extra richness These toppings add a fun twist to your meal. Yes, you can make these ahead. Prepare the filling and stuff the zucchini. Then, cover and store in the fridge for up to 24 hours. When ready, just bake them as directed. This makes meal prep easy and fast. Stuffed zucchini boats are easy and fun to make. You need basic ingredients like zucchini, quinoa, and beans. I shared steps to prepare the filling and bake them right. You have tips for cooking, serving, and storing leftovers. Plus, we explored options for different proteins and flavors. These boats are perfect for anyone's meal. Try your own twist for even more fun. Enjoy cooking and eating these tasty treats!$

Tex Mex Stuffed Zucchini Boats

Delicious zucchini boats filled with a savory mixture of quinoa, black beans, corn, and topped with melted cheddar cheese.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Tex-Mex

Servings 4

Calories 350 kcal

Ingredients

4 medium zucchini
1 cup cooked quinoa
1 cup black beans, drained and rinsed
1 cup corn kernels
1 cup diced tomatoes
1 whole avocado, diced
1 teaspoon chili powder
1 teaspoon cumin
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
1 cup shredded cheddar cheese
2 tablespoons fresh cilantro, chopped
to taste salt and pepper
for serving lime wedges

Instructions

Preheat the oven to 375°F (190°C).
Slice the zucchinis in half lengthwise and scoop out the seeds and a bit of the flesh to create boats.
Place the zucchini halves on a baking sheet lined with parchment paper, cut side up.
In a mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Fill each zucchini boat with the quinoa and black bean mixture, pressing down lightly to pack it in.
Top each filled zucchini with a generous amount of shredded cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Before serving, top with diced avocado and sprinkle with fresh cilantro.

Notes

Arrange the stuffed zucchini boats on a serving platter and squeeze fresh lime juice over the top for a zesty finish. Serve with lime wedges on the side for an extra burst of flavor.

Keyword quinoa, stuffed, vegetarian, zucchini