These Vegetarian Zucchini Boats are perfect for an appetizer or light meatless dinner. The stuffed zucchini boats have black beans and corn with Mexican seasonings... so yummy!
Vegetarian Stuffed Zucchini Boats are relatively easy make, so the recipe is a great choice for a Meatless Monday dinner. They make a nice appetizer or addition to a party buffet as well. Leftovers reheat well, so save a couple to take for lunch the next day.
How to Make Stuffed Zucchini Boats
As I mentioned, this is an easy recipe to prepare. The vegetarian Mexican zucchini boats are quick to make as well.
Printable recipe card below, with adjustable measures by servings.
Ingredients you will need
- 4 medium zucchini squash
- can of black beans canned, drained and rinsed
- cooked brown rice
- bell pepper cored and diced
- diced onion
- corn kernels
- olive oil
- chili powder
- garlic powder
- sea salt
- fresh chopped cilantro
- Monterey jack cheese
Preheat oven to 400 degrees. Grease baking dish.
Halve the zucchini squash, scoop out the centers and baste with oil.
Saute onions and peppers, then add the rest of filling ingredients.
Fill the boats, top with cheese. Then Cover dish with foil.
Bake the stuffed zucchini for 25 minutes, then remove foil and bake another 5 minutes until cheese starts to brown a little.
Meat Lovers Zucchini Boats
If your family are meat lovers or you want a heartier zucchini boat to serve as a main course, add a pound of ground beef or sausage. Pan fry, drain off the grease and set the meat aside then add the peppers and onions to fry and re-add the meat to the pan along with the rest of the ingredients. You will need a few more zucchini and will get more servings.
More Zucchini Recipes
If you are here because you have a seasonal abundance of zucchini squash, try some of these recipes out!
- Zucchini Salad with Chick Pea & Artichoke
- Gluten Free Stuffed Mushrooms with Zucchini Quinoa Stuffing
- Ratatouille Soup with Quinoa
- One Pot Chicken Zucchini Pasta
Vegetarian Stuffed Zucchini Boats
- 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
- 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.