Today I am excited to talk about the spicy Mexican zucchini boats recipe.
At my animal health emergency response corp training I met a woman who introduced me to zucchini boats. Enticed by how easy and healthy they looked, I had to come home and try making them for myself.
Even while preparing the spicy Mexican zucchini boats, I was unsure about how they would come out. The spicy Mexican zucchini boats recipe seemed so healthy, that I was concerned it would taste “too healthy”. I’m sure you know what I mean. Like a salad without dressing, or an orange eaten for the 90th day in a row. My fear was that the zucchini would not cook all the way through and that it would come out raw, or that the entire recipe would be a flop and would just not taste that good. Although I was following the spicy Mexican zucchini boat recipe to a tee, I believed we would be merely using the zucchini as a cup to eat the toppings out of. I thought no harm no foul, and it was worth a try.
I am so happy now that although there were uncertainties, this spicy Mexican zucchini boat recipe was tried. I was about to alter the zucchini boat recipe to cook the zucchini first and then put the ingredients in after. I am glad now that I didn’t use this technique. If I would have tried to cook the zucchini first before filling the “boat” with the other ingredients, the zucchini juices would not have soaked into the ingredients as much, and it may not have been such a success.While this spicy Mexican zucchini boat recipe is just one zucchini boat recipe, there are tons and tons more where this one came from. The zucchini tasted 200x better to me than the use of bread in any pizza. This is because the vegetable juices married into the other flavors to create the perfect marinade. After cooking it in the oven, the juices cooked out and meshed perfectly with the ingredients inside the zucchini boat.
400 degrees Fahrenheit
- 2 large zucchini
- 1/2 can of refried beans
- 1/2 c. Cooked brown rice
- 1 Tbsp. and 1 tsp. avocado oil (or olive oil)
- 1/2 c. Morningstar vegetarian ground beef
- 1/2 packet of taco seasoning
- 1/2 c. Shredded cheese
- 1/4 c. Fresh cilantro
- 1/4 c. Onions
- 1 c. Bell pepper ( red, yellow, green or combination)
- 1/2 c. Salsa
- Cut the zucchini on it’s long axis.
- Scoop out the zucchini with a melon baller to result in hollow zucchini ( they will appear as a boats.)
- Place hollowed zucchini on a greased cookie sheet. Lightly brush tops of zucchini with 1 tsp. avocado or olive oil
- Put avocado oil (or olive oil) in a skillet, and place Morningstar meat with taco seasoning in skillet to mix and heat.
- Heat refried beans until warm.
- Combine rice, meat and 1/4 can of refried beans in a mixing bowl.
- Combine vegetables (peppers, onions, cilantro) in another mixing bowl.
- Line zucchini bowls with the remaining 1/4 can of refried beans. Top with rice, bean and meat mixture.
- Add the combined vegetables in a layer over top the rice mixture.
- Add a layer of cheese, and top with salsa.
- Bake in oven for 25-30 minutes.
- Allow to cool for 5-10 minutes then the spicy Mexican zucchini boats are ready to serve.
My husband was so satisfied, he told me next time I needed to prepare more spicy Mexican zucchini boats. The dinner was extremely delicious and healthy. I feel like learning about zucchini boat recipes has opened my eyes to a whole new world. A world where zucchinis and pizza dough were definitely not created equal.