Tex-Mex · 30 min
Cheesy Mexican Zucchini Boats with Black Beans, Salsa & Tossed Salad
- 30 min
- 2–6 servings
- 573 kcal / serving
A light Tex-Mex dinner where zucchini boats crackle with a bean-salsa filling and melt with cheese, paired with a crisp tossed greens salad. It comes together quickly for a weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (15 oz) canblack beans
- ½ cupfrozen corn
- 1orange bell pepper
- 30 mlranch dressing
- 1 cupsalsa
- ⅔ cupshredded cheese, Mexican blend
- ½ (5 oz) pkgspring mix (mixed greens)
- 2 mediumzucchini squash
- orange bell peppers
From the pantry: black pepper, cumin, ground, extra virgin olive oil, salt
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
Shopping list by aisle
Produce
- 1orange bell pepper
- ½ (5 oz) pkgspring mix (mixed greens)
- 2 mediumzucchini squash
- orange bell peppers
Dairy, eggs & chilled
- 1 cupsalsa
- ⅔ cupshredded cheese, Mexican blend
Frozen
- ½ cupfrozen corn
Pantry & dry goods
- 1 (15 oz) canblack beans
Sauces, oils & condiments
- 30 mlranch dressing
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| black beans | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| frozen corn | ½ cup | 1 cup | 1 ½ cups |
| orange bell pepper | 1 | 2 | 3 |
| ranch dressing | 30 ml | ¼ cup | 90 ml |
| salsa | 1 cup | 2 cups | 3 cups |
| shredded cheese, Mexican blend | ⅔ cup | 1 ⅓ cups | 2 cups |
| spring mix (mixed greens) | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| zucchini squash | 2 medium | 4 medium | 6 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and get your baking sheet ready.
- Rinse the produce and dry well, then halve the zucchinis lengthwise and scoop out the centers into a bowl for later.
- Arrange the hollowed zucchini on the sheet, drizzle with oil, and season with salt and pepper.
- Bake the boats until they start to soften, about 5–7 minutes.
- Roughly chop the reserved zucchini flesh and add it to the bowl with the beans, salsa, and spices; mix to form the filling.
- Fill the zucchini boats with the filling and top with the shredded cheese.
- Return the boats to the oven and bake until the flesh is tender and the cheese is bubbly, about 10 minutes.
Two tips
- Make-ahead: prep the filling and the zucchini flesh earlier and refrigerate until you’re ready to fill the boats.
- Serving idea: serve with extra salsa on the side or blend in a little ranch dressing into the greens for a creamier toss.
Nutrition per serving
- Calories
- 573 kcal
- Protein
- 27 g
- Carbs
- 69 g
- Fat
- 24 g
- Fiber
- 22 g
- Sodium
- 2376 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.