Mexican Zucchini Boats

Yield

4 people

Type

Main Dish

Time

50 minutes

Level

Beginner

What you will need:

– 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

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. Chop the flesh with a knife until it is in small and uniform pieces, then set aside.

STEP

1

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

2

Then add the minced garlic and saved zucchini flesh. Saute the ingredients for another 5 minutes.

STEP

3

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

STEP

4

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

STEP

5

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

STEP

6

- Anonymous

Thick Brush Stroke

These delicious vegetarian Mexican Zucchini Boats are so flavorful and scrumptious. This is a great dish for the whole family to enjoy!

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