Healthy, colorful, and packed with nutrients, these zucchini boats are a fun addition to your weeknight meal rotation!
Gluten-Free, Vegetarian
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min
Serves: 4
Ingredients
- 4 medium zucchini
- 2 Tbsp olive oil
- ½ cup onion, finely chopped
- ½ cup red bell pepper, finely chopped
- 2 cloves garlic
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp ground cayenne
- ½ cup black beans, drained
- ½ cup frozen corn
- ½ cup cooked rice
- 1 cup shredded taco blend cheese
- For garnish: finely chopped tomatoes, cilantro, green onion and/or sour cream
Directions:
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- Preheat the oven to 400 degrees. Cut the zucchini lengthwise, then use a spoon to scoop the centers from the zucchini (leaving ¼” of the flesh) so they look like boats.
- Brush the zucchini with 1 tablespoon of olive oil, then place in a glass baking dish and roast in the oven for 20 minutes, until nearly tender.
- While the zucchini cook, heat the remaining 1 tablespoon of olive oil in a pan. Add onion and saute 3-5 minutes until soft. Add bell pepper and garlic, continuing to saute until the peppers begin to get tender. Add chili powder, cumin, paprika, and cayenne, stir, and then add beans, corn, and rice, sauteeing until all ingredients are heated through. If the mixture appears to be drying out, you can add 1-2 tablespoons of water. Season with salt and pepper to taste, then keep warm until the zucchini boats are ready to be filled.
- When the zucchini are done roasting, spoon the bean mixture into the boats and top with shredded cheese. Return the zucchini boats to the oven and bake for 5-10 minutes longer, until the cheese is melted and the zucchini are tender.
These zucchini boats are a blank canvas, so get creative with fillings! Other flavors to try:
- Chili Cheese Zucchini Boats – chili filling, topped with shredded taco cheese blend
- Parmesan Zucchini Boats – eggplant and tomato filling, topped with breadcrumbs, parmesan cheese, and shredded mozzarella cheese
- Cordon Bleu Zucchini Boats – diced ham and swiss cheese tossed in dijon mustard and mayonnaise, topped with breadcrumbs and parmesan cheese
This recipe is from Home Chef and OPL Community member Kristina Shane.
Eat your veggies. Save the planet.
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