An easy weeknight dinner with bold flavours, fresh ingredients, and just the right amount of comfort.

Most of the time, I grill zucchini, but every so often, I like to stuff them and bake until the tops are bubbling and golden.

This version leans into Mexican flavours with seasoned meat, black beans, basmati rice, and melty Monterey Jack cheese.

Mexican-Style Zucchini Boats

(Serves 4)

Ingredients 

• 4 large zucchini, halved lengthwise and scooped out

• 1 lb ground chicken, turkey, or lean ground beef

• 1 can (15 oz) black beans, rinsed and drained

• 1/2 cup cooked basmati rice (brown or white)

• 1/2 cup shredded Monterey Jack cheese

• 1/4 cup fresh cilantro, chopped

• 2 cloves garlic, minced

• 1 small onion, diced

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/2 tsp smoked paprika

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 1/2 tbsp olive oil

Directions 

1. Heat oven to 400°F and line a baking pan with parchment paper.

2. Cut the zucchini in half lengthwise and scoop out the centres. Chop the scooped zucchini and set aside.

3. Warm olive oil in a skillet over medium heat. Add onion and cook until softened.

4. Add the ground chicken, turkey, or beef. Break it apart and cook until browned.

5. Stir in the chopped zucchini, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook a few minutes to blend flavours.

6. Add the beans and cooked basmati rice. Stir through and remove from heat.

7. Mix in half the cheese and the cilantro.

8. Spoon mixture into zucchini halves and top with the remaining cheese.

9. Bake for 25–30 minutes, until the zucchini is tender and the cheese is melted and golden.

Make it your own 

These zucchini boats are flexible, so you can change up the flavours to fit your mood:

• For a more Italian-inspired version use Italian seasoning in place of the spices, mozzarella for the cheese, and parsley instead of cilantro.

• For a Greek spin, try feta cheese, oregano, and a sprinkle of fresh dill or parsley.

• Or stick with the bold Mexican-style version here, and add corn or bell peppers if you want even more colour.

These make a complete meal on their own, and leftovers reheat well for lunch the next day. A simple recipe you can come back to again and again, each time with a different twist.