Mexican Stuffed Zucchini Boats

Snap Fitness

Packed with veggies and a hint of spice, these Mexican Stuffed Zucchini Boats are sure to satisfy! These are super easy to prepare and can be easily modified for desired spiciness. For a quick and simple dinner, you can even prepare the zucchini boats ahead of time, refrigerate, and bake when ready!

 

Makes: 4 Zucchini Boats

Serves: 8

Calories per serving: 249

Carb: 41.8

Fat: 6.5

Protein: 10.8

 

INGREDIENTS

2 large zucchini

1 cup red pepper, diced

1 poblano pepper, cored and diced

1/4 red onion, diced

1 tomato, diced

1 cup corn

1 (15 oz.) can black beans, rinsed and drained

1 cup cooked quinoa

2 tbsp olive oil

2 tsp cumin

1 tsp chili powder

1-2 tbsp hot sauce

1/2 cup chopped parsley + a little more for garnish

Sharp cheddar cheese

 

DIRECTIONS 

1) Slice zucchinis in half lengthwise. Using a metal spoon or melon baller, hollow out the center of the zucchini. Place hollowed zucchini, skin side down, in a greased 9x11 casserole pan. Place 1 cup zucchini “meat” on a cutting board and dice.

2) Preheat oven to 400F.

3) In a medium sized skillet, warm 2 tbsp olive oil over medium heat. Place the chopped zucchini, red pepper, poblano pepper, and red onion in pan and sauté for 2-3 minutes. Next, add the quinoa, beans, corn, diced tomatoes, cumin and chili powder. Sauté for an additional 5 minutes. Remove from heat. Add parsley, desired amount of hot sauce, and salt to taste. Mix well.

4) With a spoon, fill zucchini boats with filling until full, or the vegetable mixture is gone. Sprinkle desired amount of cheddar cheese on each boat. Cover with aluminum foil and bake for 20 minutes. Remove foil and continue baking for an additional 10 minutes. Allow zucchini boats to cool for 5-10 minutes, top with cilantro and enjoy!