Mexican Zucchini Boats

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  • 2 medium zucchini
  • 2 tbsp. olive oil
  • 1/2 medium onion, diced
  • 2 garlic cloves, minced
  • 1 can black beans, rinsed
  • 1 can corn, drained
  • 1 cup enchilada sauce
  • 1/2 tsp. salt or to taste
  • 1 tsp. cumin
  • 1/2 cup cheese


    • Trim off the stem ends from the zucchini and cut them in half, lengthwise. Use a spoon to carefully scoop the flesh out of the zucchini. Chop the flesh with a knife until it is in small and uniform pieces, then set aside.
    • Heat the olive oil in a large pan over medium-high heat. Add the chopped onion and cook for 4-5 minutes, until translucent.
    • Then add the minced garlic and saved zucchini flesh. Saute the ingredients for another 5 minutes.
    • Add the black beans, corn, enchilada sauce, salt, and cumin. Stir well and set aside.
    • Place the zucchini shells onto a baking sheet. Divide the black bean mixture evenly between the shells.
    • Sprinkle them on top with cheese and bake at 400 degrees Fahrenheit for 30 minutes, until the cheese is slightly browned and melted. Serve.



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