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Ingredients
Ingredients
- 4 zucchini - sliced lengthwise
- 1 (15 oz) can black beans - drained and rinsed
- 1 cup quinoa - measure when cooked
- 2 tbsp olive oil
- 1/2 yellow onion - diced
- 2 cloves garlic - minced
- 1 red bell pepper - diced
- 1 cup corn kernels - fresh or frozen
- 1 cup salsa (homemade or store-bought)
- 1 tbsp chili powder
- 1 1/2 tsp ground cumin
- salt + pepper to taste
- 3/4 cup shredded cheddar and monterey jack cheese
Optional Toppings
Ingredients
Ingredients
Optional Toppings
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Instructions
- Grease a 9x13 baking dish and preheat oven to 400 degrees F. Use a melon baller to scoop out the center of each zucchini and then lightly brush the tops with olive oil, placing them skin side down in the baking dish.
- Heat the remaining oil in a large skillet over medium-high heat. Add the onion, garlic, and peppers to the skillet and sauté for 3 minutes. Add the corn, seasonings, salsa, quinoa, and black beans, and cook for about 4-5 minutes. Remove from heat.
- Spoon the filling inside each of the zucchini until they are full. Sprinkle the shredded cheese evenly on top of the zucchini boats. Cover the baking dish with foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake uncovered for about 5 more minutes, until the cheese has melted. Serve warm with desired toppings.
I have read this recipe a few times and can’t see where or when you cook and use the inside of the zucchini? Is it discarded? Do you buy the zucchini’s just for their skins? I am Australian and notice some of your ingredients and cooking methods are a little different to those I am used to.
Hope to hear back as I think this recipe might suit my family.
Hi Chrissy! Thanks for your question. I believe that in this recipe, you can discard the inside of the zucchini. Or, feel free to use it for another recipe or to top a salad. Feel free to modify this recipe to best suit your family! We hope you enjoy it! 🙂