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Mexican Zucchini Boats

These Mexican Zucchini Boats are low carb and so satisfying! Zucchini is scooped out and filled with a vegetable and rice mixture that is so tasty.

This is one of the best stuffed zucchini recipes. This meatless recipe will fill you up. Minimal prep is needed. You only have to cook the rice ahead of time. Mix all the ingredients together and fill the zucchini boats. 

Mexican Stuffed Zucchini Boats Recipe

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Mexican Zucchini Boats Ingredients

To make this zucchini boat recipe, you will need the following ingredients (scroll down to the recipe below for precise amounts):

Stuffed Zucchini Boat

How to Make Stuffed Zucchini

  1. Preheat the oven to 425F. Grease a large baking pan with olive oil, set aside.
  2. Cook the rice according to package instructions and prepare the other ingredients.
  3. Mix the ingredients. In a large bowl, mix black beans, corn, red onion, diced tomatoes, Italian seasoning, taco seasoning, lime juice, 2 T cilantro, and salt and pepper. Mix well. Add in cooked rice and mix until all ingredients are well incorporated. Set aside.
  4. Prepare zucchini. Cut zucchini in half lengthwise, then use a spoon or melon baller to scoop out the center of the zucchini halves to create a hollow zucchini boat. Discard the filling. Place the scooped out zucchini in a row on baking sheet or in a baking dish. Lightly season the insides of the scooped out zucchini with salt and pepper.
  5. Bake the zucchini boats. Firmly pack rice mixture into the zucchini halves. Sprinkle 1/2 of the bag of cheese over top. Cover with foil. Bake for 35 minutes. Remove from oven, let cool slightly and garnish with remaining cilantro. You can add avocado and drizzle with sour cream over top if desired.
Mexican Stuffed Zucchini

Optional Add-Ins

  • Try adding protein, like ground beef or turkey. 
  • You can substitute kidney beans or use a blend. 
  • Bell pepper, try red for a pop of color.
  • Jalapeno, for added spice.

Tips for Zucchini Boats

Use medium sized zucchini for this recipe. Small zucchini will not be able to hold the filling.

The zucchini can be tough to scoop out. Using a melon baller might make it easier. I like to take a knife and cut around the part I am scooping out to make an outline. 

Mexican Zucchini Boats

Mexican Zucchini Boats

Yield: 8 Boats
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

These Mexican Zucchini Boats are low carb and so satisfying! Zucchini is scooped out and filled with a vegetable and rice mixture that is so tasty.

Ingredients

Instructions

  1. Preheat oven to 425F. Grease a large baking pan with olive oil, set aside.
  2. Cook the rice according to package instructions and prepare the other ingredients.
  3. In a large bowl, mix black beans, corn, red onion, diced tomatoes, Italian seasoning, taco seasoning, lime juice, 2 Tablespoons cilantro, and salt and pepper. Mix well.
  4. Add in cooked rice and mix until all ingredients are well incorporated. Set aside.
  5. Cut zucchini in half lengthwise, then use a spoon to scoop out the center to create a hollow zucchini boat. Discard the filling. Place zucchini in a row on baking pan.
  6. Lightly season the insides of the zucchini boat with salt and pepper. Firmly pack rice mixture into boats. Sprinkle 1/2 of the bag of cheese over top. Cover with foil.
  7. Bake for 35 minutes. Remove from oven, let cool slightly and garnish with remaining cilantro.
  8. You can add avocado and drizzle with sour cream over top if desired, but don't forget to track those points!

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Nutrition Information:
Yield: 8 Serving Size: 1 boat
Amount Per Serving: Calories: 194Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 588mgCarbohydrates: 25gFiber: 7gSugar: 4gProtein: 9g

Did you make this recipe?

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Collette

Monday 13th of March 2023

These boats are delicious!Ifollowed the recipe as written except I substituted the dairy cheese for non dairy cheese. I actually had one for breakfast the next morning and it was even BETTER! Easy to make and healthy ingredients...I will make it again. Thank you,Emily!!

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