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Vegetarian Mexican Zucchini Boats

Servings 4 people

Ingredients

  • 4 zucchinis
  • 1/2 red onion diced
  • 1 red bell pepper diced
  • 1/2 jalapeno diced
  • 1 ear corn
  • 1 15 oz can black beans drained
  • 1 4 oz can diced green chilis drained
  • 2 tbsp salsa
  • 1 cup cooked quinoa
  • 1 tsp salt, pepper, cumin, paprika & chili powder
  • 1/2 cup pepper jack cheese
  • 2-3 tsp green onion
  • 1/2 cup Greek yogurt
  • 1 avocado
  • 1 tbsp avocado oil

Instructions

  1. Preheat oven to 400 degrees. Cut zucchini longways and scoop out the middle. Place on a baking sheet skin side down.

  2. Sauté red onion, red bell pepper, and jalapeño (take out the seeds for less spice) in avocado oil over medium heat for 5 minutes. 

  3. Add corn (cut off the cob), black beans, diced green chilies, salsa, quinoa and season with salt, pepper, chili powder, paprika and cumin

  4. Combine all ingredients then stuff the zucchinis and top with pepper jack cheese

  5. Top with avocado, green onions and some Greek yogurt!