Vegetarian Stuffed Zucchini Boats

• portionen: 8 servings
• aktive zeit: 25 minutes
• gesamtzeit: 55 minutes

Zutaten

4 zucchini squash (medium to large)

15 oz black beans (canned, drained and rinsed)

1 cup cooked brown rice

1 cup salsa

1 bell pepper (cored and diced)

½ onion (diced)

1 cup corn kernels

1 tablespoon olive oil (plus more for basting)

1 1/2 tsp chili powder

1 tsp cumin

1/4 tsp garlic powder

1/4 teaspoon sea salt (or salt and pepper to taste)

½ cup cilantro (fresh chopped)

1 cup shredded Monterey jack cheese

Anweisungen

Preheat the oven to 400 degrees F. and grease a 9x13” baking dish.

Slice each zucchini in half, lengthwise. Hollow out the center of each zucchini with a metal spoon.

Baste the top of the zucchini halves with olive oil, and place each skin side down in the casserole dish.

Place one tablespoon of olive oil in a large skillet over medium heat. Once hot, add the onion & peppers. Sautee for 2-3 minutes. Then, add the rice, corn and beans, followed by the salsa and spices. Mix together well and continue cooking for 5 more minutes. Remove the skillet from the heat and set aside.

Mix ¼ cup of the fresh cilantro into the filling. Mound filling into the hollowed zucchini halves. Sprinkle each zucchini boat with shredded cheese. Cover the baking dish with foil.

Bake for 25 minutes, then remove foil and set the oven to broil. Cook for 5 more minutes, until the cheese is bubbly and golden brown.

Rest the zucchini boats for 5 minutes, then sprinkle on the remaining fresh cilantro and serve.

Nährwertangaben

• Kalorien: 218 kcal
• Gesamtfett: 7 g
• Gesättigtes Fett: 3 g
• Cholesterin: 12 mg
• Natrium: 400 mg
• Gesamtkohlenhydrate: 29 g
• Ballaststoffe: 7 g
• Zucker insgesamt: 5 g
• Eiweiß: 11 g