PREP TIME: 10 MINS | COOK TIME: 40 MINS | TOTAL TIME: 50 MINS | SERVINGS: 4 boats
This is another Mexican dish I loved so much. Unlike others, this is a healthy version with loads of vegetables and black beans. Not to mention, these Mexican Zucchini Boats are gluten-free and low carb! Make this versatile recipe very soon, and I guarantee that this will blow everyone away!
INGREDIENTS
2 tablespoons olive oil
2 medium zucchini
2 garlic cloves, minced
½ medium onion, diced
1 can corn, drained
1 c. enchilada sauce
1 can black beans, rinsed
1 teaspoon cumin
½ c. cheese
½ teaspoon salt or to taste
How to make Mexican Zucchini Boats
Step 1: After trimming the stem ends of the zucchini, slice them in half lengthwise. Scoop the flesh out of the zucchini carefully using a spoon.
Step 2: Using a knife, chop the flesh into small and even pieces. Set aside.
Step 3: In a large pan, heat the olive oil over medium-high heat. Once the oil is hot, add the chopped onion to the pan and cook for about 4 to 5 minutes or until clear. Add the minced garlic along with the zucchini flesh and continue to cook for additional 5 minutes, stirring.
Step 4: To the pan, add the black beans, corn, enchilada sauce, salt, and cumin. Stir to incorporate, then set aside.
Step 5: Onto the baking sheet, place the zucchini shells. Between the shells, evenly divide the black bean mixture.
Step 6: Over the mixture, sprinkle the cheese. Place in a preheated 400 degrees F oven and bake the zucchini boats for about 30 minutes or until the cheese has browned a little and melted.
TO STORE AND REHEAT:
Keep the zucchini boats in the fridge for up to 3 days. Make sure to store them in an airtight container. When ready to serve, transfer the boats on a baking sheet and reheat in the oven or microwave.
NUTRITION FACTS:
Calories: 356kcal, Carbohydrates: 47g, Protein: 15g, Fat: 15g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 859mg, Potassium: 757mg, Fiber: 10g, Sugar: 12g, Vitamin A: 1023IU, Vitamin C: 26mg, Calcium: 155mg, Iron: 3mg
Ingredients
- 2 tablespoons olive oil
- 2 medium zucchini
- 2 garlic cloves, minced
- ½ medium onion, diced
- 1 can corn, drained
- 1 c. enchilada sauce
- 1 can black beans, rinsed
- 1 teaspoon cumin
- ½ c. cheese
- ½ teaspoon salt or to taste
Instructions
Step 1: After trimming the stem ends of the zucchini, slice them in half lengthwise. Scoop the flesh out of the zucchini carefully using a spoon.
Step 2: Using a knife, chop the flesh into small and even pieces. Set aside.
Step 3: In a large pan, heat the olive oil over medium-high heat. Once the oil is hot, add the chopped onion to the pan and cook for about 4 to 5 minutes or until clear. Add the minced garlic along with the zucchini flesh and continue to cook for additional 5 minutes, stirring.
Step 4: To the pan, add the black beans, corn, enchilada sauce, salt, and cumin. Stir to incorporate, then set aside.
Step 5: Onto the baking sheet, place the zucchini shells. Between the shells, evenly divide the black bean mixture.
Step 6: Over the mixture, sprinkle the cheese. Place in a preheated 400 degrees F oven and bake the zucchini boats for about 30 minutes or until the cheese has browned a little and melted.
TO STORE AND REHEAT:
Keep the zucchini boats in the fridge for up to 3 days. Make sure to store them in an airtight container. When ready to serve, transfer the boats on a baking sheet and reheat in the oven or microwave.
