Vegan Zucchini Boats
You'll be making these all year 'round but especially in summer when you need a quick, easy and balanced meal
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Servings: 4
Calories:
Ingredients
- 4 large zucchini
- 2 teaspoon s olive oil, divided
- 1 clove garlic, minced
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 15 oz can black beans, drained and rinsed
- 1 cup cooked brown rice
- 1 cup salsa
- 1/2 cup fresh , canned or froze orn kernels
- 1/2 cup fresh cilantro, divided and chopped
- 1 cup shredded regular or vegan cheese
Instructions
- Greasing a glass 9 x 13” casserole dish and set aside. Slice each zucchini in half lengthwise and hollow out the center using a melon baller or metal teaspoon. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the prepared casserole dish.
- Warm one teaspoon of olive oil in a large skillet over medium heat than the garlic and peppers and cook for 2-3 minutes. Add the chili powder and cumin and stir to combine flavors for 1 minute.
- Add the beans, rice, and salsa and stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
- Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro to the filling. Spoon the filling inside of each zucchini until they are all full then bake them in the oven for 25 minutes until the zucchini are soft and the filling has started to lightly brown.
- Add the cheese to the top of the zucchinis and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
- Allow them to cool for 5-10 minutes then top with the remaining fresh cilantro and serve warm. Store leftovers in an airtight container for up to 3 days.
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