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  • 2 medium size zucchini
  • 1 recipe of Mexican Meatballs (see recipe)
  • 1 recipe Queso Sauce ( see recipe)
  • 1 recipe Pic de Gallo ( see recipe)


  1. Slice zucchini in half lengthwise. Using a melon baller or a small spoon scoop out the seeds and flesh to make a “boat” for your meatballs. If the boats do not set level, slice a thin portion off the bottom.
  2. Place in preheat 350* oven for 15 minutes, just until tender crisp.
  3. Remove zucchini from the oven and place cooked Mexican Meatballs in each zucchini boat, four in each.
  4. Ladle Queso Sauce over meatball in the zucchini boats.
  5. Return to the oven for an additional 10 minutes.
  6. Remove from oven, top with Pico de Gallo and serve.