Meatless Zucchini Boats
Black beans, corn, salsa... everything you love inside your meatless tacos stuffed inside a zucchini boat!
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Ingredients
- 4 large zucchini
- 1 tablespoon olive oil
- 2 cans (15oz each) black beans, rinsed & drained
- 1 can (14oz) of corn (1 ½ cups frozen), rinsed & drained
- 1 ½ tablespoons taco seasoning
- 1 ½ cups salsa
- 1 cup shredded Mexican blend cheese
Instructions
Prep:
- Preheat the oven to 375F and grease a 9x13-inch baking dish.
- Wash the zucchini with warm soapy water. Trim the ends and slice each zucchini in half lengthwise. Use a spoon or a melon baller to scoop out the flesh, leaving the shell about ¼-inch thick. Put the zucchini meat inside a mesh strainer or between a few paper towels to absorb the moisture. Place the zucchini boats, cut side up, inside the baking sheet.
Make the filling:
- Heat a large skillet over medium-high heat. Add the oil, and once hot, add the zucchini meat, black beans, corn, taco seasoning, and 1 ½ cups of salsa to the pan. Mix to combine and cook for about 5 minutes, until the mixture is heated through, turn off the heat.
- Add half of the cheese to the meatless mixture and toss to combine.
- Divide the cheesy meatless mixture among all the zucchini boats, making sure to fill them generously. Sprinkle the tops of the zucchini boats with the remaining cheese.
Bake:
- Bake in the preheated oven for 30 minutes until the cheesy tops are melted and the sides of the zucchini feel soft when poked with a fork. Remove from the oven and serve.
Nutrition
Serving: 1 (2 boats) | Calories: 380kcal | Carbohydrates: 53g | Protein: 23g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 950mg | Potassium: 1331mg | Fiber: 16g | Sugar: 11g | Vitamin A: 1221IU | Vitamin C: 39mg | Calcium: 417mg | Iron: 4mg
