Tex-Mex Zucchini Boats Recipe

Name: Tex-Mex Zucchini Boats
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3 servings
Ingredients: 3-4 medium zucchini, halved and hollowed out; 1/2 lb lean ground beef; 1 tablespoon olive oil; 1 cup black beans; 1 cup sweet corn; 1/2 cup diced red onion; 1/2 cup salsa; 1 packet (1 oz) Old El Paso™ taco seasoning mix; 4 oz Monterey jack cheese, cubed; Fresh cilantro, garnish

Ingredients

3-4 medium zucchini, halved and hollowed out
1/2 lb lean ground beef
1 tablespoon olive oil
1 cup black beans
1 cup sweet corn
1/2 cup diced red onion
1/2 cup salsa
1 packet (1 oz) Old El Paso™ taco seasoning mix
4 oz Monterey jack cheese, cubed
Fresh cilantro, garnish

PREP TIME 20m	COOK TIME 25m	TOTAL TIME 45m
YIELD 3 servings

Instructions

Preheat oven to 375°F.
In a large skillet, add ground beef and olive oil over medium heat.
Cook, breaking up beef as it browns, until cooked through.
Add 1/4 cup water to the beef along with taco seasoning.
Stir together well.
Then add beans, corn, red onion, and salsa.
Cook for 1-2 minutes until well combined and then remove from heat.
Wash zucchini well and cut in half longwise.
Use a spoon to carefully scoop out center of each zucchini.
Add a few small cubes of cheese to the bottom of each zucchini.
Spoon beef mixture into each zucchini.
Feel free to pile it high in each zucchini.
Top each half with more cheese cubes.
Bake zucchini boats for 20-25 minutes until cheese is melted and zucchini are tender.
It’s okay if they still have some bite to them.
Bake zucchini boats for 20-25 minutes until cheese is melted and zucchini are tender.
It’s okay if they still have some bite to them.
Remove zucchini and garnish with fresh cilantro.
Serve while warm.