Mexican Zucchini Boats
Vibrant zucchini boats filled with seasoned black beans, sweet corn, and cheese, offering a healthy and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free, Vegetarian
Ingredients
Scale
- 4 medium zucchinis
- 1 cup corn kernels
- 1 cup black beans, rinsed and drained
- 1 cup diced tomatoes
- 1 cup shredded cheese (e.g. cheddar or mozzarella)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cut zucchinis in half lengthwise and scoop out the insides to create boats.
- Heat olive oil in a skillet over medium heat.
- Add corn, black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Cook until heated through, about 5-7 minutes.
- Fill each zucchini boat with the mixture and top with shredded cheese.
- Arrange the boats on a baking sheet and bake for 20-25 minutes until tender and cheese is bubbly.
- Garnish with fresh cilantro and serve warm.
Notes
Store leftovers in an airtight container for up to three days; suitable for freezing before baking.
Find it online: https://www.zaynkitchen.com/mexican-zucchini-boats-recipe/