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Recipe of the Week: Mexican Zucchini Boats

Recipe of the Week: Mexican Zucchini Boats

Is it possible that healthy and comfort food can really appear in the same sentence? We think so— but feel free to test this amazing recipe for Mexican Zucchini Boats out for yourself and let us know your thoughts. Think: Baked, cheesy goodness that also incorporates grains, protein and plenty of vegetables. It’s healthy comfort food. You honestly can’t go wrong here.

What you’ll need (for 8 zucchini boats):

  • 4 large zucchini
  • 1 can of black beans, drained & rinsed
  • 1 cup brown rice, cooked
  • 1 cup salsa of your choice
  • 1 diced red bell pepper
  • ½ diced red onion
  • ½ cup corn kernels
  • 1 diced jalapeño or poblano pepper
  • 1 tbsp + 1 tsp olive oil
  • 2 tsp cumin
  • 1 tsp chili powder
  • ½ cup fresh chopped cilantro
  • Salt to taste
  • 1 cup shredded cheddar or Monterrey jack cheese

How To Make:

  1. Grease 9 x 13 casserole dish
  2. Slice each zucchini in half lengthwise
  3. Hallow out inside of each half using a melonballer
  4. Brush inside half of each zucchini with 1 tsp. of olive oil
  5. Place skin-side down in the pan
  6. In a skillet, heat 1 tbsp. olive oil and then add in onion and pepper, cooking for several minutes
  7. Add in rice, corn, beans, salsa, chili powder and cumin and cook about 5 minutes
  8. Preheat oven to 400 degrees
  9. Stir ¼ cup of cilantro into the filling mix plus preferred amount of salt
  10. Fill zucchini boats with mixture and top with desired amount of cheese
  11. Cover pan with foil and bake 25 minutes
  12. Remove foil and broil for 5 more minutes until cheese is bubbly! Sprinkle with additional cilantro and enjoy!

For more fun, we recommend trying garnishes like taco sauce, guacamole, sour cream or extra salsa!

Recipe and photo adopted & adapted from: http://www.makingthymeforhealth.com/2015/07/15/mexican-zucchini-burrito-boats/#_a5y_p=4129830

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