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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Zucchini Boats Recipe

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This recipe for Mexican Zucchini Boats, by , is from The Lesniewski Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Katie Savage


2 zucchini, halved lengthwise, top cut off
1 lbs. ground turkey (or beef, chicken, etc)
onion, diced
Garlic, minced (1 scoop jarred or 1-2 cloves fresh)
Olive oil
1 can black beans, drained and rinsed
1 can Rotel, drained
1 Tbs. taco seasoning (or sprinkle in an assortment of cumin, chili powder, cayenne, etc.)
Cheddar cheese, shredded

1. Preheat oven to 350 degrees. Line cookie sheet with foil.
2. Cook turkey and onion in a skillet with olive oil. Add garlic, cook until fragrant. Stir in taco seasoning and remove from heat.
3. Scoop insides of zucchini out (a watermelon baller works really well!) Chop it up and combine with Rotel, black beans, and turkey mixture.
4. Spoon mixture into zucchini boats, top with cheese.
5. Bake 20-30 minutes, until zucchini is fork tender.
6. Serve! Leftover mixture is good on its own, in tacos, or with a side of rice.




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