I’M A VEGETARIAN!
But for real these these zucchini boats are perfect for those days when you want to eat something savory and full of flavor and get all those veggies in! I just might have to add this to some meatless Monday meal planning days because it was really filling.
These zucchini boats are so cute and simple to make and they’re made with black beans, rice, bell peppers, onion and then topped with cheese.
Can’t. Forget. Cheese.
I really couldn’t inhale these bad boys fast enough and come on now- they’re on a cute little zucchini!
Also, sidenote- I think my love for cilantro is really coming out. I never knew how much I loved cilantro. Apparently there’s some genetic thing that makes some people taste soap when they eat it. Not me! Cilantro is so yummy!
- 4 medium-large zucchini
- 4 tablespoons extra virgin olive oil
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 1 jalapeno, diced
- 1 cup cooked white rice
- 15-ounce can black beans, drained and rinsed
- 15-ounce can corn, drained
- 1 cup jar salsa
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup fresh cilantro, chopped
- 1 cup shredded Mexican blend cheese
- Preheat oven to 400 degrees.
- Cut the zucchini in halves lengthwise, and hollow out the center using a melon scoop or metal spoon. Place on baking sheet, skin side down. Drizzle two tablespoons of olive oil onto zucchini. Set aside.
- Heat two tablespoons olive oil in a deep skillet to medium heat. Add onions, bell peppers, jalapeños and sauté for about 3-4 minutes, or until vegetables soften.
- Add cooked rice, black beans, corn, salsa, cumin, chili powder, salt and pepper. Mix and cook for about 5 minutes. Add cilantro and remove from heat.
- Spoon filling onto zucchini halves. Top with cheese.
- Bake for 25 minutes, or until cheese is fully melted.
- Cool 5-10 minutes and top with cilantro if desired.
Adapted from Making Thyme for Health