Go Back
If you're searching for a delicious, healthy, and family-friendly meal, look no further than Mini Fajita Stuffed Zucchini Boats. This innovative dish combines the vibrant flavors of fajitas with the wholesome goodness of zucchini, creating a satisfying meal that’s perfect for busy weeknights or casual gatherings. Not only do these stuffed zucchini boats look visually appealing, but they are also packed with nutrients and can be tailored to suit various dietary preferences.

Mini Fajita Stuffed Zucchini Boats

Discover the mouthwatering world of Mini Fajita Stuffed Zucchini Boats, a healthy and flavorful meal perfect for any occasion. This dish merges the deliciousness of fajitas with nutritious zucchini, making it a fantastic option for busy weeknights or casual gatherings. Packed with protein, fresh veggies, and customizable ingredients, these zucchini boats are easy to prepare, allowing everyone to get involved in the kitchen. Enjoy a vibrant, wholesome meal that’s as appealing to the eyes as it is to the palate!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchini

1 lb (450g) ground beef or turkey

1 medium onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon taco seasoning

½ cup black beans, drained and rinsed

½ cup corn, drained (frozen or canned)

1 cup shredded cheddar cheese

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven:

    Preheat your oven to 375°F (190°C).

      Prepare the Zucchini:

        Wash the zucchinis and slice them in half lengthwise. Scoop out the insides gently with a spoon to create boats, leaving about ¼ inch of zucchini flesh intact. Set the scooped flesh aside for later use.

          Cook the Filling:

            In a large skillet, heat olive oil over medium heat. Add diced onion, bell peppers, and minced garlic. Sauté for about 5-6 minutes until the vegetables are softened.

              Add the Protein:

                Add the ground beef (or turkey) to the skillet. Cook until browned, breaking it apart with a spatula, for about 7-8 minutes. Drain excess fat.

                  Season the Mixture:

                    Stir in taco seasoning, scooped zucchini flesh, black beans, and corn. Cook for another 2-3 minutes, mixing well and allowing the flavors to meld. Season with salt and pepper to taste.

                      Stuff the Zucchini Boats:

                        Carefully spoon the fajita mixture into each zucchini boat. Place the stuffed zucchinis on a baking sheet lined with parchment paper.

                          Add Cheese:

                            Generously sprinkle shredded cheddar cheese over the stuffed zucchini boats.

                              Bake:

                                Bake in the preheated oven for about 20-25 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.

                                  Serve:

                                    Remove from the oven, garnish with fresh cilantro, and serve with lime wedges on the side for squeezing over the top.

                                      Prep Time, Total Time, Servings: 15 mins | 50 mins | Serves 4-6