Mexican Zucchini Boats

AuthorKathleen GloverCategory, , , DifficultyBeginner

If you're looking to cut carbs, be sure to try this Mexican Zucchini Boat recipe. Hollowed out zucchini make the perfect vessel for spicy ground beef, veggies, and cheese, transforming your dinner into a secretly healthy meal!

Yields8 Servings
Prep Time25 minsCook Time30 minsTotal Time55 mins
Ingredients:
 4 zucchini, halved lengthwise
 15 oz canned black beans, drained, rinsed
 1 cup brown rice
 1 cup salsa
 1 red bell pepper, cored, diced
 ½ onion, diced
 ½ cup corn kernels
 1 jalapeno, cored, diced
 1.50 tbsp olive oil
 2 tsp cumin
 1 tsp chilli powder
 ½ cup cilantro, chopped
 1 cup Cheddar cheese, shredded
 1 cup Provolone
 salt
 pepper
Directions:
1

Preheat oven to 400 F.

2

Firstly, hollow out the center of each zucchini. Then, brush the tops with one teaspoon of olive oil. Next, transfer them to a casserole dish, skin side down.

3

Next, heat the rest of the olive oil in a skillet over medium heat. When the oil is hot, add the peppers and the onions, and cook for couple of minutes. Then add the rice, beans, corn, salsa, chilli powder and cumin.

4

Stir everything until combined and continue to cook for about 5 minutes. Remove the skillet from the heat and set aside.

5

Add 1/4 cup of cilantro to the filling, and season with salt and pepper to taste.

6

Stuff each zucchini with filling until they are all full. Top each one with cheese and cover the casserole dish with foil. Bake in the oven for 25 minutes.

7

Remove the foil and broil until the cheese is golden brown.

Ingredients

Ingredients:
 4 zucchini, halved lengthwise
 15 oz canned black beans, drained, rinsed
 1 cup brown rice
 1 cup salsa
 1 red bell pepper, cored, diced
 ½ onion, diced
 ½ cup corn kernels
 1 jalapeno, cored, diced
 1.50 tbsp olive oil
 2 tsp cumin
 1 tsp chilli powder
 ½ cup cilantro, chopped
 1 cup Cheddar cheese, shredded
 1 cup Provolone
 salt
 pepper

Directions

Directions:
1

Preheat oven to 400 F.

2

Firstly, hollow out the center of each zucchini. Then, brush the tops with one teaspoon of olive oil. Next, transfer them to a casserole dish, skin side down.

3

Next, heat the rest of the olive oil in a skillet over medium heat. When the oil is hot, add the peppers and the onions, and cook for couple of minutes. Then add the rice, beans, corn, salsa, chilli powder and cumin.

4

Stir everything until combined and continue to cook for about 5 minutes. Remove the skillet from the heat and set aside.

5

Add 1/4 cup of cilantro to the filling, and season with salt and pepper to taste.

6

Stuff each zucchini with filling until they are all full. Top each one with cheese and cover the casserole dish with foil. Bake in the oven for 25 minutes.

7

Remove the foil and broil until the cheese is golden brown.

Mexican Zucchini Boats

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