Mexican Zucchini Boat

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  • Author: Kim Nicholson
  • Yield: 4 1x

Ingredients

Scale

1  15 ounce can black beans, drained

1  15 ounce can of corn, drained

1 jalapeno

1 red bell pepper

1/2 yellow onion, medium

4 zucchini, large

1/2 cup cilantro, fresh

1 cup salsa

1 cup brown rice, cooked

1 tsp chili powder

1 salt

1 1/3 tbsp olive oil

2 tsp cumin

1 cup cheddar cheese or cheese of choice

Instructions

Grease a 9 x 13” casserole dish, set aside.

Slice each zucchini in half lengthwise. Using a  metal tablespoon, 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.

Put 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, zucchini, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.

Preheat the oven to 375°F, stir in 1/4 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.
Allow them to cool for 5-10 minutes then top with fresh cilantro and serve.

 

Notes

Nutrition Facts
Serves 4
Amount Per Serving
Calories 569
% Daily Value*
Total Fat 19.3g 25%
Cholesterol 32.7mg 11%
Sodium 1248.4mg 54%
Total Carbohydrate 81.6g 30%
Sugars 10.5g
Protein 22.5g 45%
Vitamin A23%

Vitamin C102%

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