Mexican Zucchini Boats are flavor-packed! They’re filled with seasoned ground meat, enchilada sauce, black beans, corn, and other veggies.
Mexican Zucchini Boats
I’m a tortilla girl through and through, so veggie swaps usually don’t tempt me—but these zucchini boats are the real deal. I’d never give up enchiladas, but I’d eat these just as often.
After sharing my original Zucchini Boats recipe, I thought it would be fun to make them with Mexican flavors. I’m so glad I did! These have quickly become a new favorite in my home.
These boats have it all—savory, sweet, a hint of smokiness, creamy filling, melty cheese, and tender zucchini.
Let’s Talk Zucchini
- Choose small, even-sized zucchinis for Mexican Zucchini Boats.
- Use fresh zucchini. Skip any that feel soft—firm ones work best here.
- Don’t pack too close. Spaced zucchini roast better. You may need two pans.
Quick Tip
Leftover zucchini pulp? Don’t toss it! Add it to an omelet or blend it in this green smoothie. You won’t even be able to taste it. Here is a great page with more ideas!
Tips For Mexican Zucchini Boats
- Choose small or medium zucchini. Larger ones have tougher skin.
- Add cilantro and lime for fresh, balanced flavor. Lime brightens everything.
- Use fire-roasted tomatoes for bold flavor with no extra work.
- Shred your own cheese—it melts better and isn’t as greasy.
- Pick turkey in a carton. It’s less watery and has more flavor than in a tube.
- Want heat? Add jalapeño, green chiles, or a spicier enchilada sauce.
Storage
Mexican Zucchini Boats Leftovers
- These are best fresh. They get soggy when stored or frozen.
- Prep ahead: Store the filling and zucchini separately, then cook when ready.
- Freezing: Freeze just the filling (no cheese) for up to 2–3 months.
More Ways To Use Zucchini
- Zucchini Pasta Sauce with spaghetti
- Gluten-Free Zucchini Muffins with chocolate chips
- One-Pan Parmesan Chicken and Zucchini
- Pork Stir Fry with zucchini and green beans
- Healthy Zucchini Bread with Greek yogurt
Mexican Zucchini Boats
Mexican Zucchini Boats are a flavor bomb! Packed with seasoned ground turkey, enchilada sauce, black beans, corn, and veggies—so good!
Equipment
- 8 x 8-inch baking pan or 9 x 9-inch
Ingredients
- Cooking spray
- 6 medium zucchinis cut in half lengthwise
- 2 tablespoons olive oil divided
- 1 pound lean ground turkey 90/10, or lean ground beef
- 1/2 cup diced yellow onion 1/2 of an onion
- 2 teaspoons minced garlic 2 cloves
- 1 tablespoon ground chili powder McCormick is mild
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons beef bouillon powder
- 1 (14.5-ounce) can fire-roasted crushed tomatoes I love Muir Glen
- 1 (10-ounce) can mild enchilada sauce I use Old El Paso; it is mild
- 3/4 cup frozen corn
- 3/4 cup black beans drained and rinsed
- 2 to 3 tablespoons chopped cilantro plus some for topping if desired
- 1-1/2 cups sharp Cheddar cheese freshly shredded
- 1 lime optional, for topping with lime juice
Instructions
- Preheat oven to 400°F. Spray both a 9×13-inch and an 8×8 or 9×9-inch baking dish with cooking spray and set aside.
- Cut the zucchinis in half lengthwise. Use a small spoon or 1-teaspoon measuring spoon to carefully scoop the flesh out, leaving a firm border along the edges of each zucchini. Place the zucchini halves in the prepared baking dishes (see note 1) and drizzle 1 tablespoon olive oil over them. Rub the oil into the zucchinis and add a small sprinkle of salt and pepper (the filling is salted, so just a pinch here!). Bake 5 minutes, remove, and set aside.
- While the zucchini bakes, heat the remaining 1 tablespoon olive oil in a large pan, add diced onion, and cook 3–5 minutes or until onion begins to become translucent. Add garlic. Cook, stirring constantly, for 30 seconds. Add the spices and cook, stirring constantly, for 30 seconds. Move everything to the sides and add turkey to the middle of the pan. Using a wooden spoon, cook and stir, breaking up turkey into small crumbles, until cooked through and no longer pink, about 5–7 minutes. Drain off any liquid if needed.
- Add in fire-roasted crushed tomatoes and enchilada sauce. Stir, bring to a simmer, and allow to simmer 3–5 minutes. Stir in frozen corn, black beans, and cilantro. Mix until combined.
- Spoon the meat mixture evenly into the zucchini shells; it should fill 10 medium zucchini halves (see note 2). Add shredded cheese evenly on top.
- Bake 20–25 minutes or until zucchini is crisp-tender (it should still have a bite to it and not be mushy!) and cheese is melted. If desired, add additional fresh cilantro and fresh lime juice. Enjoy immediately.
Video
Recipe Notes
Note 1: Don’t crowd the zucchini in the pans. I like to use the 2 pans (9×13 and an 8×8 or 9×9) to ensure they aren’t overcrowded.
Leftover filling: I love any leftover filling in a lettuce wrap, in burrito form, or loaded on a bed of romaine for a delicious taco salad!
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Nutrition
Serving: 1serving | Calories: 598kcal | Carbohydrates: 43g | Protein: 48g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 105mg | Sodium: 1405mg | Potassium: 1749mg | Fiber: 11g | Sugar: 18g | Vitamin A: 2952IU | Vitamin C: 68mg | Calcium: 412mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! So flavorful and makes for great leftovers. The only major change I made was that I chopped up the scooped out zucchini and added with the beans as I have had a hard time finding corn. This one is definitely a keeper!
So happy you enjoyed this recipe! Thanks Donna 🙂
So good. Thank you. Made as is and it was awesome
So glad to hear it! 🙂
In the process of making this for dinner tonight. I love all the spices you use in your dishes, so much flavor. I have been following your site and using your recipes for almost a year, my husband loves every dish I made of yours, thank you!!!!!
Awe you made my day, thank you Cindy!! 🙂 So thrilled to hear that and I hope you LOVE these zucchini boats!
Could I use ground beef instead of turkey?
Sure! 🙂
Could I sub ground chicken for the turkey?
Absolutely! I hope you enjoy!
Whomever you’re married to is one lucky chap! MMmm
Haha! Thank you! I feel like the lucky one; I really scored with my husband!
Looks delicious, I would leave out the corn and beans though
You absolutely can 🙂
These zucchini boats are delicious! Love the enchilada filling 🙂
Thank you so much Medha! 🙂