50 Mins


– 2 medium zucchini – 2 tbsp. olive oil – ½ medium onion, diced – 2 garlic cloves, minced – 1 can black beans, rinsed – 1 can corn, drained – 1 cup enchilada sauce – ½ tsp. salt or to taste – 1 tsp. cumin – ½ cup cheese

Step 1

Trim off the stem ends from the zucchini and cut them in half,  lengthwise. Use a spoon to carefully scoop the flesh out of the  zucchini.

Step 2

Heat the olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 4-5 minutes, until translucent.

Step 3

Add the garlic, salt, pepper, and red pepper flakes, and cook for another minute or two.

Step 4

Add the black beans, corn, enchilada sauce, salt, and cumin. Stir well and set aside.

Step 5

Place the zucchini shells onto a baking sheet. Divide the black bean mixture evenly between the shells.

Step 6

Sprinkle them on top with cheese and bake at 400 degrees Fahrenheit for  30 minutes, until the cheese is slightly browned and melted. Serve.

How to Store

You can store these zucchini boats in the  fridge for up to 3 days. They should be placed in an airtight container  to keep them fresh.

Click "Get the Recipe" below for the exact measurements and step-by-step photo and video instructions.

For more deliciousness!