Cheesy Healthy Mexican Zucchini Boats
Try this Cheesy Healthy Mexican Zucchini Boats recipe, or contribute your own.
Try this Cheesy Healthy Mexican Zucchini Boats recipe, or contribute your own.
- salt to taste
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 2
- ingredients:
- 2 teaspoons cumin
- 1/2 red onion diced
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- 1 large chicken breast
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- january 20 2019
- cheesy healthy mexican zucchini boats
- by sweet basil — 0 comments â»
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- it’s that time of year again. time to get your bun
- a casserole dish of cheesy healthy mexican zucchin peppers, beans, tomatoes, salsa and cheese
- i have to really get in a groove with healthy dinn hello bread and treats. this recipe for, cheesy healthy mexican zucchini boats is the first thing i made after christmas so that i’d get in the right mindset for the new year and it worked!
- when we were first married cade was obsessively he still an eye roller for me. anyway, we would think up cheap, easy and healthy options for dinner and a mexican chicken with brown rice was one of our go-to meals. as the years wore on we added different ingredients like corn, beans, and spices.
- fast forward a whole heck of a lot of time and it’ stuffed peppers are great, but there’s something i like even more about a stuffed zucchini recipe.
- a casserole dish of cheesy healthy mexican zucchin peppers, beans, tomatoes, salsa and cheese
- cheesy healthy mexican zucchini boats
- cheesy healthy mexican zucchini boats is a great d fridge, freezer and heck, even leftovers often make an appearance in this dish.
- ashley homestore
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- using zucchini instead of tortillas lightens every but you absolutely should prepare it the proper way.
- we like to use corn, black beans, and tomatoes to really give variety to the dish. a chicken burrito is great, but add in extra fillings and it’s fantastic.
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- a little salsa adds a great flavor and helps to ke so it’s best to follow the directions and serve any leftover salsa with the cooked meal.
- top everything off with gooey cheese and you’re go
- a casserole dish of cheesy healthy mexican zucchin peppers, beans, tomatoes, salsa and cheese
- how to prepare zucchini
- you need to get as much liquid out of the zucchini so to do this you’ll want to remove the stem end and slice the zucchini in half lengthwise.
- ashley homestore
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- use a melon baller or small spoon to scoop out the
- brown rice in stuffed zucchini
- start off by cooking up some brown rice quinoa or even regular rice would work. the hardier texture of a brown rice is my favorite for this dish since the zucchini gets so soft and it needs some texture to it. however, the grains of quinoa might not be everyone’s favorite (i personally love it)
- ashley homestore
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- we actually use leftover rice most of the time. i you only need a cup and it’s easier to have it two nights prior, save a little cup of it and then use it in this cheesy healthy mexican zucchini boats recipe.
- mexican chicken
- we go back and forth between adding chicken to our just add the seasonings to the dish and stir them in, but if you’re looking for something more hearty, throw in some mexican chicken. we really like to use this easy grilled chicken for tacos when we have leftovers, otherwise we just season up a big chicke
- ashley homestore
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- in the oven– when you don’t have leftover chicken
- in a skillet– heat a skillet over medium high heat add the chicken and turn down to medium low heat. cook for 6-7 minutes per side or until cooked through.
- in the instant pot- place the chicken and 1/4 cup and the seasonings in an instant pot. turn the valve to seal and cook for 5-7 minutes on the high pressure setting.
- a casserole dish of cheesy healthy mexican zucchin peppers, beans, tomatoes, salsa and cheese
- can you make zucchini boats ahead of time?
- these cheesy mexican zucchini boats can be complet simply remove them from the fridge 15 minutes early to take the chill off of everything and then proceed with baking as normal.
- if you need to prepare them a day in advance prepare the filling and zucchini separate, store in separate sealed containers and place in the fridge. assemble the morning of baking and follow the directions for baking.
- can you freeze zucchini boats?
- zucchini releases a lot of water so it’s best to not freeze zucchini for anything other than making quick breads. when you do freeze zucchini, it’s always best to freeze it already shredded. no need to peel the zucchini, just shred the entire thing.
- make sure that you pour off the excess water when
- a casserole dish of cheesy healthy mexican zucchin peppers, beans, tomatoes, salsa and cheese
- healthy recipes
- looking for more healthy recipes? balsamic caprese favorite bbq chicken on the grill, asian sticky salmon in foil, healthy twice baked potatoes or taco stuffed sweet potatoes!
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- yield: 6
- cheesy healthy mexican zucchini boats
- total time: 50 minutes prep time: 20 minutes cook
- it’s that time of year again. time to get your bun
- print recipe
- 4 large zucchini the stem removed and sliced lengthwise.
- 1 cup roasted salsa
- 1 red bell pepper cored and diced
- 1 jalapeno, cored and diced
- 1/2 cup corn kernels (frozen or canned and drained)
- 1/2 cup tomatoes diced
- 1 (15 ounce) can black beans drained and rinsed
- 1/4 cup fresh cilantro finely chopped, plus more for garnish.
- 1 1/2 cups shredded colby jack cheese
- Carbohydrate 31.2758063471948 g
- Cholesterol 352.622890909091 mg
- Fat 72.141027364674 g
- Fiber 7.34845260251533 g
- Protein 118.11473712917 g
- Saturated Fat 41.6266209821388 g
- Serving Size 1 1 (836g)
- Sodium 5172.06668614935 mg
- Sugar 23.9273537446795 g
- Trans Fat 4.84699745401606 g
- Calories 1247 calories
Step-by-step
- Grease a 9 x 13 casserole dish then set aside.
- Sprinkle the chicken evenly with the cumin and chili powder and a pinch of salt.
- Cook in a pan for 5-6 minutes per side, a 350 degree oven for 20-30 minutes or an instant pot for 5-7 minutes.
- Remove the chicken and chop into small pieces.
- Preheat the oven to 400°F.
- Using a melon baller or metal teaspoon, scoop out the center of each zucchini. Drizzle tops with one teaspoon of olive oil then place them skin side down in the casserole dish so the boat side is ready to be filled.
- Next, heat olive oil in a large skillet over medium heat. Add the onion and the peppers (bell and jalapeno) and cook for 2-3 minutes, or until tender.
- Next, add the corn, beans and tomatoes along with the salsa. Stir everything together until well mixed and continue to cook for about 5 minutes to heat everything then remove the skillet from the heat and set aside.
- Stir in the cilantro and salt to taste to the filling. Spoon the filling into each zucchini until they are all heaping. Sprinkle each one with cheese and cover with foil.
- Bake in the oven for 25 minutes then remove the foil and set the oven to broil.
- Cook them for 5 more minutes, until the cheese is bubbly.
- Allow them to cool for 5-10 minutes then top with fresh cilantro and serve with additional salsa if desired.
My Go-To Recipe for a Healthy and Delicious Weeknight Meal
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. Weeknights often leave me scrambling for quick solutions, and let's be honest, takeout isn't always the best option. That's why I've developed a go-to recipe that's both nutritious and satisfying: Cheesy Healthy Mexican Zucchini Boats! This recipe is a lifesaver, allowing me to feel good about what I'm feeding my family without sacrificing flavor or convenience. The best part? It's surprisingly easy to make!
The inspiration for this recipe came from my childhood. My mom always made stuffed peppers, and I loved them, but I wanted something a little different, something lighter and maybe a bit more exciting. Zucchini boats seemed like the perfect solution. They’re a great vessel for a variety of fillings, and the zucchini itself adds a healthy boost of nutrients. I’ve experimented with different fillings over the years, but this Mexican-inspired version has become a firm family favorite. The combination of tender zucchini, savory chicken, vibrant vegetables, and melted cheese is simply irresistible. Plus, it's incredibly versatile – I can easily adjust the ingredients based on what I have on hand.
This recipe isn't just for busy weeknights; it's also perfect for entertaining. I've served these zucchini boats at numerous gatherings, and they're always a huge hit. They're visually appealing, flavorful, and easy to customize to suit different preferences. Some guests prefer extra spice, so I might add a little extra jalapeno for them. Others prefer a milder flavor, and that's easily accommodated by adjusting the amount of chili powder. The beauty of this dish is its adaptability – it's a blank canvas for your culinary creativity. Whether you’re a seasoned cook or a kitchen novice, you'll find this recipe incredibly straightforward and rewarding.
Why I Love This Recipe:
- Healthy and nutritious: Packed with vegetables, lean protein, and fiber.
- Easy to customize: Adapt the ingredients to your taste and dietary needs.
- Make-ahead friendly: You can prepare the filling in advance for a quicker weeknight dinner.
- Visually appealing: These boats look as good as they taste, perfect for entertaining.
- Delicious and satisfying: The perfect balance of flavors and textures.
I often find myself making a double batch, especially during the summer when zucchinis are in abundance at the farmers' market. The leftovers are just as delicious the next day, making it a great choice for meal prepping. I simply store them in an airtight container in the refrigerator, and they're ready to enjoy for lunch or a quick dinner. I sometimes even freeze a portion for later, although I find the flavor is best when enjoyed fresh.
Beyond the practical aspects, this recipe brings a sense of satisfaction and joy to my cooking routine. It's a reminder that healthy eating doesn’t have to be boring or complicated. It can be fun, flavorful, and entirely satisfying, even on the busiest of weeknights. And seeing my family happily devour these cheesy, healthy Mexican zucchini boats? That’s the ultimate reward.
I encourage you to give this recipe a try. I'm confident it will become a staple in your kitchen, just as it has become in mine. Experiment with different fillings, adjust the spices to your liking, and most importantly, have fun with it! Happy cooking!
