If you have yet to try Mexican Zucchini Boats, or zucchini boats in general, you are truly missing out! These are vegetarian but you could easily swap out the cheese for a veggie alternative.
Course Appetizer
Cuisine American
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 2servings
Author Aimee Stock
Equipment
Non Stick Skillet
Oven Safe Baking Dish
Ingredients
1largeZucchiniwashed, dried, ends trimmed and halved lengthwise. Scoop out the center to enable filling.
1tspOil
2tbspOnionsfinely diced
1/8tspGarlic Clovesfinely minced (I use the kind packed in oil)
1/4cBlack Beanscanned, drained and rinsed
1/4cSweet Corncanned, drained and rinsed
1/4cMild Enchilada Sauce
Salt & Pepperto taste
Mexican Shredded CheeseOR VEGAN ALTERNATIVE
Instructions
Wash, dry, trim the ends and slice the zucchini in half lengthwise. Scoop out the centers to make them stuffable, taking care not to weaken the overall structure.
Preheat oven to 425 degrees and line an oven safe baking dish with foil to support your zucchini halves. Nestle the zucchini so they are stable.
In a small saute pan over medium high heat and with a bit of oil, add the onions and garlic. Saute until the onions are tender and translucent.
Add the beans, corn and enchilada sauce. Stir well to combine.
Spoon the mixture evenly between the two zucchini halves. Be generous as this will cook down slightly.
Add the cheese of your choosing.
Cover the dish with foil and bake for 30 minutes. Allow to cool slightly before serving and garnish with chopped fresh parsley.