Mexican Zucchini Boats at Home

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

Ingredients

• Cooking spray
• 6 medium zucchini (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 (It is satisfying to 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 (skippable, for topping with lime juice)

Method

1. Heat oven to 400°F. Spray both a 9×13-inch and an 8×8 or 9×9-inch baking dish with cooking spray and keep nearby.
2. 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 keep nearby.
3. 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.
4. Add in fire-roasted crushed tomatoes and enchilada sauce. Stir, bring to a simmer, and allow to simmer 3–5 minutes. mix in frozen corn, black beans, and cilantro. Mix until combined.
5. 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.
6. 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.