Ingredients
8 large zucchini, washed and dried
1 T. + 1 t. extra virgin olive oil
½ c. red onion, diced
1 red bell pepper, diced
½ c. frozen corn, thawed
1 15-oz. can black beans, drained and rinsed
1 c. salsa
1 t. chili powder
2 t. cumin
1 jalapeno, diced
½ cup fresh cilantro, finely chopped
Sea salt, to taste
1 c. shredded cheddar cheese
Side Dish: Mexican Quinoa
1 T. extra virgin olive oil
2 c. quinoa, rinsed
1 jalapeno, diced
1 small red onion, diced
4 c. organic vegetable broth
Directions: Mexican Zucchini Boats
- Preheat oven to 400°
- Grease a 9×13 glass baking dish. Slice zucchini in half, lengthwise. Scoop out the center using a metal spoon. Lightly brush the tops with one teaspoon of olive oil, then place skin side down in the pan.
- Add 1 tablespoon of olive oil in a skillet over medium heat, add the onion and pepper and cook for 2-3 minutes.
- Add the corn, beans, salsa, chili powder and cumin. Stir everything together and cook for 5 minutes. Remove from heat and set aside.
- Stir in ¼ cup cilantro to the filling and season with salt, to taste. Spoon the filling into each zucchini. Sprinkle with cheese, cover pan loosely with foil, and bake for 25 minutes.
- Remove foil and broil for an additional 5 minutes. Let cool for 5-10 minutes, then top with remaining fresh cilantro and serve with Mexican Quinoa or other side.
Directions: Mexican Quinoa
- Heat 1 tablespoon olive oil in large skillet over medium heat; add quinoa, jalapenos, and onion and cook for 5 minutes.
- Add vegetable broth and bring to boil, reduce heat to medium-low and simmer until liquid has been absorbed, 15-20 minutes.
Makes 6 servings.
