Cheesy Mexican Zucchini Boats


Truth:  my family has about had it with zucchini, I am afraid.  As promised, I am dedicating this entire week on the blog to zucchini-because man, it’s everywhere and it’s just got to be utilized.  So, as one would assume, I have been testing zucchini recipes left and right in my kitchen for the last couple of weeks.  Some failed miserably, some were just mediocre, and some wowed us and actually convinced me that my children like zucchini; these Cheesy Mexican Zucchini boats were one of those.


I shared the recipe on KARE11 a couple of days ago and it was such a great time.  I always love spending afternoons around there-the people are just so darn friendly, the work space is so far beyond most local TV station kitchens, and it’s a total excuse for me to get out and ‘work’ outside of my own kitchen; so fun!  Click here to see the video if you didn’t catch it. I’m happy to say the recipe was totally loved by all!


This recipe is just a simple, fun addition to you need-a-quick-weeknight-meal rotation.   The idea sprung from this recipe, I just turned it Southwest. Basically, they are the most gooey, cheesy tacos you’ll ever have…crammed into a zucchini boat that takes mere minutes to bake or grill.


Perfect for dousing with salsa and scooping up with tortilla chips.  I hope you enjoy this one!

Cheesy Mexican Zucchini Boats


3 Medium/Large Zucchini

1/2 Pound Ground Beef or Turkey

2 Tablespoons Taco Seasoning

1 Ear Corn, kernels cut off the ear

4 ounces Cream Cheese

2 Ounces Goat Cheese

1/2 Cup Shredded Cheddar Cheese

2 Green Onions, thinly sliced

1 Tablespoon Olive Oil

Prepared Salsa, for topping


Preheat grill over medium high heat or oven to 400.

Prepare the zucchini: Cut zucchini in half lengthwise. With a small spoon, scrape out the seeds and flesh until there is about a 1/4 inch shell or ‘boat’ remaining.

Brown ground beef in a skillet over medium high heat. Add taco seasoning, 1/4 cup of water and corn kernels and simmer until thickened and corn is just tender. Cool slightly.

Add the meat mixture, cream cheese, goat cheese, cheddar and green onions to a bowl and gently mash with a fork until combined. Filling can be made 1 day ahead and stored in the refrigerator.

Spoon the filling inside the zucchini boats and drizzle with olive oil.

If grilling: place boats on the grill and cook, covered, for 8-10 minutes or until the cheese filling begins to bubble and the shell just becomes tender.

If cooking in the oven: Place in a greased baking dish and cook until cheese begins to bubble and shell just becomes tender, about 20 minutes.

Serve topped with salsa.


18 thoughts on “Cheesy Mexican Zucchini Boats

  1. Do you think it would be ok to somehow add in the scraped out zucchini somewhere? Or is it too little to even worry about?

    1. You sure could! The reason I eliminate it is because my family doesn’t care for the sometimes mushy texture the seeds and flesh have…but if you don’t mind it id say to go for it!

  2. I can’t wait to make these. My Grandpa used to make zucchini boats with italian sausage years ago and I haven’t had them in ages. At this time of year zucchini is in season and I’m sure these will be a new go-to recipe!

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