Mexican Stuffed Zucchini Boats

September 30, 2016

Mexican Stuffed Zucchini Boats

Meatless Monday. Mexican Stuffed Zucchini Boats is how we are rolling today! Fresh, end of summer zucchini make this dish so excellent!

Mexican Zucchini Boats

Recipe Type: Hors d'Oeuvre (appetizer)
Cuisine: Vegetarian

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

  • 4 large zucchini
  • 1x15oz can black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 1 cup of your favorite salsa
  • 1 red bell pepper, cored and diced
  • ½ red onion, diced
  • ½ cup corn niblets
  • 1 jalapeno, cored and diced
  • 1 tbsp. + 1 tsp. olive oil
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • ½ cup fresh cilantro, chopped
  • salt to taste
  • 1 cup shredded cheddar
  1. Grease a 9 x 13” baking dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
  2. Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn & beans along with the salsa, chili powder & cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
  3. Preheat the oven to 400°F and then stir in ¼ cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown. Garnish them with fresh cilantro and serve.

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