Mexican Zucchini dish Boats- an easy meatless and gluten-free meal that’s packed choked with flavor! you recognize, like dish bowls…but with a distinct vessel. You saw this returning, didn’t you?

I know, I’m thus foreseeable. What am i able to say? i really like a decent dish bowl. and since pasta squash isn’t precisely in season immediately, we want a backup. that is wherever these beautiful very little inexperienced zucchini boats get play.

So this instruction is nearly precisely just like the pasta squash version however with the filling scaled down in order that it fits within zucchini. Outside of that, I solely created 2 tiny changes:

First of all, I used a poblano pepper in situ of the jalapeno as a result of I had one on my area that was ripe for pickin’! just in case you're aren’t that aware of poblanos, they’re truly milder than a jalapeno thus be happy to stay with the latter if you like a bit a lot of umph in your boat.

I conjointly threw some rice into the combination to feature a lot of supermolecule and fiber. dealer Joe’s sells organic rice within the frozen section and every one you have got to try and do is microwave it for three minutes. Easy peasy.


  • 4 large zucchini
  • 1 15 ounce can black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 1 cup salsa, use your preferred level of spiciness
  • 1 red bell pepper, cored and finely chopped
  • 1/2 large red onion, finely chopped
  • 1/2 cup corn kernels
  • 1 jalapeno, or poblano pepper, cored and diced
  • 1 tablespoon + 1 teaspoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/2 cup fresh cilantro, finely chopped
  • salt to taste
  • 1 cup shredded cheddar/monterey jack cheese


  1. Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal tablespoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
  2. Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
  3. Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
  4. Allow them to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.

Recipe From :

Viral Recipes

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