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Southwestern Stuffed Zucchini Boats

Stuffed zucchini with cheese

Southwestern Stuffed Zucchini Boats
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Rating: 0
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  • CourseMain Dish
  • CuisineVegetarian
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Southwestern Stuffed Zucchini Boats
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseMain Dish
  • CuisineVegetarian
Servings Prep Time
6 30 minutes
Servings Prep Time
6 30 minutes
Ingredients
  • 4 medium zucchini, cut in half lengthwise
  • 2 Tbsp olive oil
  • 1 cup red bell pepper, diced
  • 1/2 cup green onions, diced
  • 1 tsp ground cumin
  • 4 Tbsp prepared salsa
  • 1 15 oz can black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • 1 pinch salt and black pepper, to taste
  • 1 dash hot sauce (optional)
Servings:
Units:
Instructions
  1. Preheat the oven to 400°F.
  2. Scoop the flesh out of the zucchini halves. Gently squeeze it to extract any excess liquid, then dice about a cup of the flesh to use for the filling.
  3. Cook the zucchini boats cut side down on an oiled sheet pan for 10-12 minutes. Remove from oven and turn the boats over.
  4. While zucchini is cooking, heat the olive oil in a skillet over medium-high heat. Sauté the red pepper, green onions and zucchini flesh for 3-5 minutes. Add the ground cumin, salsa, and black beans and cook another minute. Remove from heat and stir in the cheese, salt, pepper, and hot sauce if using.
  5. Evenly distribute the filling mixture between the zucchini boats. Return the filled boats to the oven and bake for 10-12 more minutes until cheese is melted.
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