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These low carb Tex-Mex Zucchini boats are topped with an easy-to-make 10 minutes salsa.
This time of year I love to cook with fresh summer veggies and salsa is a big part of most of my meals. I’ll put salsa on just about anything. Since I work full time I also like recipes that are quick and easy to make. These zucchini boats are on the menu often, cheesy, beefy, and covered with a chunky salsa that only takes 10 minutes to make!
I know zucchini boats seem a little complicated but they really aren’t. All you need to do is cut the zucchini in half lengthwise and then use a spoon to scoop out the center. It comes out really easily. Then I dice up the inside of the zucchini, a red onion, bell peppers (any color works but I love red and yellow) and cook it all in a skillet with some corn (fresh is best during the summer but canned works too!).
Once the veggies have softened I put them aside and brown ground beef with a mix of cumin, chili powder, and salt. While everything cooks I whip up my simple salsa. I was able to get all of my ingredients at Walmart including Hunt’s diced tomatoes. Did you know that Hunt’s peels their tomatoes with steam from water rather than lye like some other brands? Not to mention using them saves me a lot of time when I’m trying to get dinner on the table. I also add diced red onions, half of a jalapeño, finely minced cilantro, garlic, and some lime juice and salt to the salsa. That’s it. Mix everything together and you’ve got an awesome salsa. I like to keep mine chunky but you can put it all in a blender if you want something a little smoother. It tastes better the longer it sits so if you have time to make it ahead of time all the better.
Once everything has finished cooking I mix the beef with the veggies and fill the zucchini with it. Here’s a little tip, lightly salt the zucchini before you add the filling, it will help add a little more flavor. Fill up the zucchini boats, put them in a casserole dish and top them with shredded cheddar cheese. Then bake at 400°F for 20-25 minutes, or until zucchini has softened.
When they come out of the oven pour the salsa over them and serve. Add a little sour cream if you want and don’t forget to have a few chips on hand so you can serve some of that salsa on the side!
- 6 Zucchini
- 1 lb Ground beef
- ½ c Zucchini insides, diced
- ¼ c Red onion, diced
- 1/c Bell Peppers (mixed Red, Orange, Yellow), diced
- ¼ c Corn
- 1 Tbsp Chili Powder
- 1 Tbsp Cumin
- 1 Tsp Salt
- 2 c Cheddar cheese, shredded
- 2 cans Hunt's Diced Tomatoes
- ⅓ c Red Onion, diced
- ½ Jalapeño, diced
- 1 tsp Garlic
- 2 Tbsp Cilantro, finely minced
- 1 tsp salt
- 1 Tbsp Lime Juice
- Preheat oven to 400°F
- Cook all vegetables together in skillet until soft and set aside.
- Brown ground beef and add chili powder and cumin.
- Stir in vegetables mix.
- Lightly salt the zucchini boats and fill with beef and vegetable mixture.
- Put boats in a casserole dish and cover with cheddar cheese.
- Bake for 20 minutes or until zucchini has softened and cheese is melted.
- Pour salsa over boats before serving.
- Mix all ingredients in a bowl.
- Eat right away or cover and refrigerate for later.
It’s a great weeknight meal. You can make the boats and salsa ahead of time and cook them when you are ready, and the leftovers make a great lunch the next day.
Print this Hunt’s COUPON to use on your next Walmart shopping trip! Buy 3 Hunt’s Tomatoes any variety 6 oz or larger at Walmart and receive $1.00 in your Ibotta account. All 3 products must be purchased on the same shopping trip.
If you liked this make sure you check out Hunt’s Fresh Twists for more awesome salsa recipes. Let me know what looks the best to you!