I recently made these Stuffed Mexican Zucchini boats for dinner and they were a huge hit in our house. I liked that this was a little healthier way to eat our favorite Mexican food. You hollow out the zucchini and stuff it with a mixture of meat, cheese and cauliflower rice and it is simply delicious. This is one of those dinners that is great to make ahead of time, then at dinnertime all you have to do is pull out your dish and place it in the oven and cook it! I like to pile ours high with extra toppings after it cooks- think pico de Gallo, sour cream, jalapanoes, green onions and avocado! Pile it all on, please!
My Walmart+ membership has made meal prep and meal time so much easier for me on my busy days. I love that it provides free same day delivery of fresh groceries right from my local Walmart store ($35 minimum. Restrictions apply.). If I am missing an ingredient or decide last minute I want to try a new recipe it takes me less than 10 minutes to just hop online and order my groceries through Walmart + and they are delivered that same day! After your free two week trial, Walmart + costs $98 a year which breaks down to only $12.95 a month. That is totally worth it to me in my opinion! Plus Walmart has such a good selection of fresh foods and really any ingredient you might need for a recipe!
free
The plates above are some of my favorite from Walmart and looks like they still have a few in stock!
S T U F F E D M E X I C A N Z U C C H I N I B O A T S
4-5 medium size Zucchinis
1 pound ground beef
1 packet Taco Seasoning
1/2 cup cauliflower rice
2 tablespoons pico de Gallo or hot sauce
2 cups shredded cheddar cheese
1/4 cup sour cream
1 packet Frontera Enchilada Sauce
Cut Zucchinis in half lengthwise and scoop outsides. Place the hollowed zucchini halves in a baking dish. Drizzle with a little olive oil. Bake at 400 degrees 10 minutes just to slightly soften the zucchini.
In a skillet brown the ground beef. Once cooked add in taco seasoning packet and water per packets instructions and simmer until all water is cooked off. Stir in 3/4 cup shredded cheddar cheese, 1/2 cup cauliflower rice, 2 tablespoons pico de Gallo and 1/4 cup sour cream. Mix all together.
Scoop the ground beef mixture in the partially cooked zucchini halves. Pour the enchilada sauce over top and then cover with the remaining grated cheese. Bake at 350 degrees about 20-25 minutes.
Remove from oven and add toppings like jalapeños, green onions, sour cream , diced tomatoes avocado, and hot sauce.
Thanks to Walmart for partnering on this post. You can sign up HERE for Walmart + if interested!
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