Vegetarian Stuffed Zucchini Boats
Vegetarian Zucchini Burrito Boats stuffed with Mexican rice, black beans and corn with cheese. A great meatless Mexican appetizer or light meal.
Servings 8
Calories 218kcal
Ingredients
- 4 zucchini squash medium to large
- 15 oz black beans canned, drained and rinsed
- 1 cup cooked brown rice
- 1 cup salsa
- 1 bell pepper cored and diced
- ½ onion diced
- 1 cup corn kernels
- 1 tablespoon olive oil plus more for basting
- 1 ½ teaspoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt or salt and pepper to taste
- ½ cup cilantro fresh chopped
- 1 cup shredded Monterey jack cheese
Instructions
- Preheat the oven to 400 degrees F. and grease a 9x13” baking dish.
- Slice each zucchini in half, lengthwise. Hollow out the center of each zucchini with a metal spoon.
- Baste the top of the zucchini halves with olive oil, and place each skin side down in the casserole dish.
- Place one tablespoon of olive oil in a large skillet over medium heat. Once hot, add the onion & peppers. Sautee for 2-3 minutes. Then, add the rice, corn and beans, followed by the salsa and spices. Mix together well and continue cooking for 5 more minutes. Remove the skillet from the heat and set aside.
- Mix ¼ cup of the fresh cilantro into the filling. Mound filling into the hollowed zucchini halves. Sprinkle each zucchini boat with shredded cheese. Cover the baking dish with foil.
- Bake for 25 minutes, then remove foil and set the oven to broil. Cook for 5 more minutes, until the cheese is bubbly and golden brown.
- Rest the zucchini boats for 5 minutes, then sprinkle on the remaining fresh cilantro and serve.
Nutrition
Calories: 218kcal | Carbohydrates: 29g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 400mg | Potassium: 657mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1155IU | Vitamin C: 38.3mg | Calcium: 153mg | Iron: 2.3mg