Vegetarian Taco Stuffed Zucchini Boats

Name: Vegetarian Taco Stuffed Zucchini Boats
Cuisine: Mexican, Latin American, American, TexMex
Ingredients: 2 zucchini; 1/2 cup black beans cooked; 1/2 cup pinto beans cooked; 1/2 onion diced; 1 cup corn; 1 large tomato diced; Cilantro; 1 avocado diced; 2 tbsp taco seasoning; 1/2 cup shredded cheese

5 steps

Updated at: Thu, 17 Aug 2023 07:39:46 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories465.7 kcal (23%)

Total Fat18.2 g (26%)

Carbs58.8 g (23%)

Sugars14.6 g (16%)

Protein22.8 g (46%)

Sodium807.5 mg (40%)

Fiber18.1 g (64%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.5onion

1 cupcorn

2 Tbsptaco seasoning

½ cupshredded cheese

Instructions

Step 1

Preheat oven to 350. Slice zucchini lengthwise in half. Scoop inside into a bowl (save to add to filling). Salt and pepper lightly and place in a baking dish.

Step 2

In a medium pan, add zucchini flesh and diced onion. Cook on medium high heat until onion is cooked through and water from zucchini has mostly cooked off.

Step 3

Add beans, diced tomato, corn and taco seasoning to the pan and heat through, 2-3 minutes.

Step 4

Fill each zucchini half with 1/4 of the mixture. Top each with 2 tbsp shredded cheese, cover with foil and bake 10-15 minutes until zucchini is cooked al dente and cheese is melted.

Step 5

Top each with 1/4 avocado and cilantro for garnish. Serve with sour cream, salsa or a crema drizzle!