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Tex-Mex Zucchini Boats with 10 Minute Salsa

Zucchini stuffed with spicy ground beef and topped with cheddar cheese and homemade salsa.
Course Dinner
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Author Kat Jeter & Melinda Caldwell

Ingredients

Zucchini Boats

  • 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

Salsa

  • 2 cans Hunt's Diced Tomatoes
  • c Red Onion diced
  • ½ Jalapeño diced
  • 1 tsp Garlic
  • 2 Tbsp Cilantro finely minced
  • 1 tsp salt
  • 1 Tbsp Lime Juice

Instructions

Zucchini Boats

  1. Preheat oven to 400°F
  2. Cook all vegetables together in skillet until soft and set aside.
  3. Brown ground beef and add chili powder and cumin.
  4. Stir in vegetables mix.
  5. Lightly salt the zucchini boats and fill with beef and vegetable mixture.
  6. Put boats in a casserole dish and cover with cheddar cheese.
  7. Bake for 20 minutes or until zucchini has softened and cheese is melted.
  8. Pour salsa over boats before serving.

Salsa

  1. Mix all ingredients in a bowl.
  2. Eat right away or cover and refrigerate for later.