Meatless Mexican Zucchini Boats {A Meatless Monday Recipe

These Meatless Mexican Zucchini Boats are so good you won’t even miss the meat! 

I mean it. 

You won’t. 

I’ll even pinkie-promise on it.

This is a vegetarian version of the Mexican Zucchini Boats I posted about years ago. The original recipe uses ground beef. After I posted the recipe using the beef, a vegetarian Mountain Kitchen reader suggested that I make a vegetarian-friendly version perhaps with beans instead of the beef. 

I was intrigued, I had already been thinking about making a vegetarian version of the Mexican zucchini boats for Meatless Monday, although I didn’t know exactly how I would do it.

A bean version would be perfect! That is exactly what I did. Instead of using ground beef, I used vegetarian refried beans as the protein. I also changed up the seasonings just a bit to make the Mexican zucchini boats more flavorful, meatless, low-carb and gluten-free!

David and I love this bean version of the zucchini boats for their creamy texture, slight smokiness, and not to mention they are so easy to make. They are a healthy alternative to taco night and only requires just a few ingredients to make. 

Here, let me show you how I made them:

How to make Meatless Mexican Zucchini Boats

Preheat the oven to 375 degrees F. Line a large sheet pan with aluminum foil. Brush with oil or spray with cooking spray. Set aside.

Cut the zucchini lengthwise and use a small spoon to scoop out the seeds in the middle. Try to leave about ¼-inch of flesh around the outside of the zucchini so they have some structure to them. Discard the scooped zucchini. Place the zucchini on the prepared sheet pan with an inch or two between each other.

I have seen recipes that say to use a melon baller to scoop out the seeds, but I actually find it harder to use a melon baller. It is too sharp and it tends to cut too much of the flesh. A spoon is the best tool for the job.

To make the zucchini lay flat so they won’t rock back and forth on the baking sheet, simply cut a small sliver of skin off of the bottom of the boats, being careful not to cut too much of the flesh of the zucchini.

In a medium skillet, warm the olive oil over medium-high heat. Add the onions, garlic, and peppers to the pan and cook until they are soft; about 5 to 10 minutes. Season the onions and peppers with a pinch of salt and pepper. The salt helps to break down the vegetables and helps them to soften.

When the onions and peppers are soft, add in the beans, cumin and chili powder to the skillet. The beans will be very thick at first but they will loosen up as they get warmer. Stir the mixture together constantly until the beans are warmed through, about 3 to 5 minutes. 

Next, add in the salsa and stir well to combine, until warmed through. Then, turn off the heat and stir in the cheddar cheese.

Divide the bean filling among the zucchini boats on the prepared baking sheet. Place the baking sheet of zucchini boats inside the preheated oven. 

Bake the zucchini boats approximately 30 to 40 minutes or until the zucchini are fork-tender but still has some structure to them. 

Cooking too long will turn mushy. You actually want them to have a slight crunch to them.

When the zucchini are tender, remove the sheet pan from the oven. 

If desired, top the zucchini boats with more cheese and return them to the oven for two more minutes, or until the cheese melts.

Serve the meatless Mexican zucchini boats warm with sour cream, fresh cilantro and a squeeze of fresh lime juice, if desired. 

We hope you will enjoy these Meatless Mexican Zucchini Boats as much as we do. 

Enjoy!

This is an updated post from August 25, 2014.