Diet: Vegetarian
Zucchini takes center stage, stuffed with spiced up black beans, red pepper and topped with cheese. Add cooked lean ground turkey to the stuffing for a heartier dish or serve with grilled fish, chicken or tofu.
SERVES: 6
Ingredients
- Zucchini, cut in half lengthwise – 4 medium
- Olive oil – 2 TBSP
- Red bell pepper, diced – 1 cup
- Green onions, sliced – ½ cup
- Ground cumin – 1 TSP
- Salsa – 4 TBSP
- Black beans, rinsed and drained – 15 ounce can
- Cheddar cheese, shredded – 1 cup
- Salt and pepper – a pinch of each
- Hot sauce (optional)
Directions
1. Heat oven to 400°F.
2. Scoop the flesh out of the zucchini halves. Gently squeeze it to extract any excess liquid, then dice about a cup of the flesh to use for the filling.
3. Cook the zucchini boats cut side down on an oiled sheet pan for 10-12 minutes. Remove from the oven and turn the boats over.
4. While zucchini is cooking, heat oil in a skillet over medium-high heat. Sauté the red pepper, green onions and zucchini flesh for 3-5 minutes. Add the ground cumin, salsa and black beans and cook for another minute.
5. Remove from heat and stir in the cheese, salt, pepper and hot sauce if using.
6. Evenly distribute the filling mixture between the zucchini boats. Return the filled boats to the oven and bake for 10-12 more minutes until cheese is melted.
7. Serve hot.
Recipe Notes
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