Stuffed Zucchini Boats
Quick and budget-friendly stuffed zucchini boats filled with quinoa or rice, beans, corn, and spices, perfect for a family-friendly meal.
Ingredients
For the Zucchini Boats
- 4 medium zucchinis Halved and scooped
- 1 cup quinoa or rice (uncooked) Makes about 3 cups cooked
- 1 count bell pepper, diced Any color
- 1 cup corn, cooked Fresh, frozen and thawed, or canned and drained
- 1 can (15 oz) black beans, rinsed and drained Can substitute with pinto beans
- 1 cup salsa Mild, medium, or hot
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 1 cup shredded cheese (optional) Cheddar, Monterey Jack, or pepper jack
- to taste Fresh cilantro for garnish
Instructions
Preparation
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Cut each zucchini in half lengthwise. Use a spoon to scoop out the seeds and some flesh, leaving about 1/4–1/2 inch thickness.
- Cook the quinoa or rice according to package directions. Fluff and let cool slightly.
Mixing the Filling
- In a large bowl, combine the cooked grain, diced bell pepper, corn, black beans, salsa, cumin, chili powder, salt, and pepper. Stir until evenly mixed.
Stuffing and Baking
- Spoon the mixture into each zucchini boat, packing gently.
- Arrange the stuffed zucchini in the prepared baking dish. Sprinkle cheese over the tops if using.
- Cover the dish tightly with foil and bake for 25–30 minutes. Remove foil and bake another 10 minutes until the zucchini is tender and the cheese is melted.
- Let cool a few minutes, then garnish with chopped fresh cilantro and serve.
Notes
Serve with lime wedges and sour cream for a refreshing contrast. Can be stored in the refrigerator for up to 3–4 days. Reheat in the oven or microwave as needed.