Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • 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.