These zucchini boats are vegetarian, healthy, easy to make and so delicious! Mexican-styled stuffed zucchini is worth it to make- and it contains less carbs and more veggies. Let’s eat!
Instructions for Zucchini Boats
Preheat oven to 350 degrees. In a sauce pan, cook rice according to instructions. Next, cut ends of zucchini, then cut down middle and placed zucchini shells on a baking sheet. Scoop out inside of zucchini, keep contents.
Then dice red pepper and onion. In a frying pan add in 1 tbsp oil, add in onion, garlic, pepper, contents of inside of zucchini, and spices and cook on medium high heat for ~3 minutes.
Add in rice, black beans, corn, tomato paste, and cream cheese and stir occasionally for ~3 minutes.
Add contents into zucchini shells, add on mozzarella cheese and bake for ~20 minutes until zucchini is soft
Zucchini Boats
Course: Dinner, Lunch, Recipes, Vegetarian5
servings45
minutes30
minutes1
hour15
minutesIngredients
1/2 cup uncooked rice
1 can black beans
4 medium zucchinis, halved
Inside of zucchini once scooped out
3/4 cup corn
3 oz tomato paste
2 oz cream cheese
1/2 onion, diced
1.2 red pepper, diced
2 tbsp Mrs. Dash Tableblend
1 tbsp cumin
1.5 tbsp chili powder
1 clove garlic, minced
1 tbsp olive oil
Shredded mozzarella cheese for topping
Directions
- Preheat oven to 350 degrees F. In a saucepan, cook rice according to package instructions
- Cut ends of zucchini off, then cut down the middle and place zucchini shells on a baking sheet
- Scoop out inside of zucchini, keep contents. Then dice red pepper and onion. In a frying pan add in 1 tbsp oil, add in onion, garlic, pepper, contents of inside of zucchini, and spices and cook on medium high heat for ~3 minutes.
- Add in rice, black beans, corn, tomato paste, and cream cheese and stir occasionally for ~3 minutes.
- Add contents into zucchini shells, add on mozzarella cheese and bake for ~20 minutes until zucchini is soft
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