What's the difference between regular zucchini and Mexican zucchini?

While both are part of the squash family, Mexican zucchini (sometimes called calabacita) is slightly rounder and lighter green than standard zucchini. It has a more delicate skin and slightly sweeter flavor, which makes it ideal for dishes like Mexican Zucchini Boats. However, both varieties can be used interchangeably in this recipe without issue.

Do you eat the skin on a zucchini boat?

Yes! The skin is completely edible and actually helps hold the shape of the zucchini while baking. It becomes tender in the oven and adds fiber to your meal. Just be sure to wash the zucchini well before slicing. If you enjoy skin-on vegetable dishes, try the Zucchini Cottage Cheese Fritters —they’re crispy and loaded with texture.

What is Mexican zucchini called?

In many Latin American grocery stores or recipes, you’ll hear it referred to as calabacita . It translates to “little squash” and is used in countless traditional dishes from soups to sautéed sides. Whether you use calabacita or classic green zucchini, both make excellent vessels for this flavorful recipe.

Are zucchini boats healthy?

Absolutely. These Mexican Zucchini Boats are a great choice for a balanced meal—low in carbs, rich in plant-based protein (from black beans), and packed with fiber, vitamins, and minerals. You can make them vegan or keto, and they’re naturally gluten-free. For another healthy comfort food twist, check out my Creamy Zucchini Pasta Sauce —it's perfect over veggie noodles or whole grain pasta.

Mexican Zucchini Boats – Easy 45-Min Dinner Recipe

Name: Mexican Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 medium zucchini; 2 tbsp. olive oil; ½ medium onion, diced; 2 garlic cloves, minced; 1 can (14 oz.) black beans, rinsed; 1 can (14 oz.) corn, drained; 1 cup enchilada sauce; ½ tsp. salt or to taste; 1 tsp. cumin; ½ cup cheese

Ingredients

Scale

2 medium zucchini

2 tbsp. olive oil

½ medium onion, diced

2 garlic cloves, minced

1 can (14 oz.) black beans, rinsed

1 can (14 oz.) corn, drained

1 cup enchilada sauce

½ tsp. salt or to taste

1 tsp. cumin

½ cup cheese

Cook Mode Prevent your screen from going dark

Instructions

1. Trim off the stem ends from the zucchini and cut them in half, lengthwise. Use a spoon to carefully scoop the flesh out of the zucchini.

2. Chop the flesh into small, uniform pieces and set aside.

3. Heat olive oil in a large pan over medium-high heat. Add chopped onion and cook until translucent, about 4-5 minutes.

4. Add minced garlic and chopped zucchini flesh. Saute for another 5 minutes.

5. Stir in black beans, corn, enchilada sauce, cumin, and salt. Heat through.

6. Arrange the zucchini shells on a baking sheet and fill them with the mixture.

7. Sprinkle each zucchini boat with shredded cheese.

8. Bake at 400°F for 30 minutes, or until cheese is browned and melted.

9. Serve warm with optional toppings like avocado, cilantro, or lime.

Notes

To make this keto, substitute black beans with black soybeans and corn with green beans. Use sugar-free enchilada sauce.

For a vegan version, use a plant-based cheese alternative like Miyoko’s Classic Mozzarella.

Author: EmilyFrost
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Mexican
Diet: Vegetarian

Nutrition

Serving Size: 1 zucchini boat
Calories: 240
Sugar: 5g
Sodium: 540mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 6g
Protein: 10g
Cholesterol: 15mg