A fun, stuffed veggie dinner with big fiesta flavor.

Hungry now? Great. Grab a zucchini. We’re building tiny boats! These boats don’t sail. They bake. And they taste like taco night in a cozy green shell. Fast prep, big smiles, easy clean-up. Let’s go!

The Short Answer

Mexican zucchini boats are zucchini halves that are hollowed out, stuffed with taco-style fillings (like meat or beans, corn, salsa, and cheese), and baked until the squash is tender and the top is melty.

Why You’ll Love Them

• Big flavor, little mess
• Easy weeknight win
• Veggies kids will actually eat
• Pick your own toppings—everyone’s happy

What You Need

Base:

• 4 medium zucchini

Filling ideas:

• Cooked ground beef, turkey, or plant crumbles
• Or black beans or pinto beans (drained)
• Corn
• Salsa or diced tomatoes
• Taco seasoning
• Shredded cheese

Toppings (optional):

• Avocado or guacamole
• Chopped tomato
• Cilantro
• Lime wedges
• Sour cream or plain yogurt
• Hot sauce

How to Make Them (Super Simple)

1. Heat oven to 400°F (200°C).
2. Slice zucchini in half lengthwise. Scoop the centers to make “boats.” Save a little of the scooped zucchini and chop it.
3. Cook your protein (or warm beans). Stir in taco seasoning, chopped zucchini, corn, and salsa.
4. Spoon filling into the boats. Top with cheese.
5. Bake 18–22 minutes, until zucchini is tender and cheese is bubbly.
6. Finish with toppings you love. Squeeze lime. Serve hot.

Flavor Swaps That Slap

• Street Corn Style: Mix in corn, a little mayo or yogurt, lime, and chili powder.
• Fajita Twist: Add sautéed bell peppers and onions.
• Chorizo Kick: Use cooked chorizo for spicy, smoky power.
• Bean & Rice: Stir in cooked rice with black beans for extra cozy bites.

Make-Ahead & Leftovers

• Prep boats and filling in the morning. Stuff and bake at dinner.
• Leftovers keep in the fridge 3 days. Reheat until hot and the cheese melts again.

What to Serve With Them

• Simple salad with lime
• Mexican rice or cauliflower rice
• Tortilla chips and salsa
• Fresh fruit—mango or pineapple

Quick Tips for Success

• Pick medium zucchini so they cook evenly.
• Don’t overfill—pile, but keep it tidy.
• Use a small spoon or melon baller to scoop.
• Finish with a squeeze of lime. Bright = wow.

FAQ

Are they spicy? Only if you want! Use mild salsa for gentle heat or hot sauce for a kick.

Can I make them vegetarian? Yes. Use beans or plant crumbles. Still yummy.

Can I freeze them? You can freeze baked, cooled boats. Reheat until hot. The zucchini may be softer, but still tasty.

One-Skillet Shortcut

No oven time? Sear the boats cut-side down in a covered pan with a splash of water until tender, then fill, cover, and heat until cheese melts. Dinner, done.

Bottom Line

Mexican zucchini boats are taco-stuffed zucchini you bake till tender and cheesy. They’re fast, fun, and easy to make your way. Grab a spoon and set sail.

Mexico's Best Fiesta Favorites

Top-Trending Gift Ideas