Vegetarian Stuffed Zucchini Boats

Vegetarian Zucchini Burrito Boats stuffed with Mexican rice, black beans and corn with cheese. A great meatless Mexican appetizer or light meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400 degrees F. and grease a 9x13” baking dish.

Step 2

Slice each zucchini in half, lengthwise. Hollow out the center of each zucchini with a metal spoon.

Step 3

Baste the top of the zucchini halves with olive oil, and place each skin side down in the casserole dish.

Step 4

Place one tablespoon of olive oil in a large skillet over medium heat. Once hot, add the onion & peppers. Sautee for 2-3 minutes. Then, add the rice, corn and beans, followed by the salsa and spices. Mix together well and continue cooking for 5 more minutes. Remove the skillet from the heat and set aside.

Step 5

Mix ¼ cup of the fresh cilantro into the filling. Mound filling into the hollowed zucchini halves. Sprinkle each zucchini boat with shredded cheese. Cover the baking dish with foil.

Step 6

Bake for 25 minutes, then remove foil and set the oven to broil. Cook for 5 more minutes, until the cheese is bubbly and golden brown.

Step 7

Rest the zucchini boats for 5 minutes, then sprinkle on the remaining fresh cilantro and serve.

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