Go Back
Print

Southwestern Stuffed Zucchini Boats

These Southwestern Stuffed Zucchini Boats are easy, delicious, and majorly healthy! only 127 calories per serving!!!

Ingredients

  • 1 TBS extra virgin olive oil
  • ½ red onion diced
  • 3 TBS diced green chilis
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 1.5 cups frozen or fresh corn
  • 1 cup black beans
  • 2 plum tomatoes chopped
  • 3-4 medium zucchini I used 3.5 because ½ of one was bad, sliced in half longways and slightly hollowed out
  • ¼ cup cilantro chopped
  • juice from ½ a lime
  • ¼ cup red enchilada sauce homemade or canned
  • 3 green onions chopped
  • ¼ cup reduced fat mexican shredded cheese

Instructions

  1. Preheat oven to 400 degrees.

  2. Using a large baking dish, add zucchini halves flesh side up, and lightly brush the tops with olive oil (should use about ½ oil TBS total). Place into oven and bake for 20-25 minutes.

  3. While the zucchini is cooking, add the remaining ½ TBS olive oil to a skillet, and add red onion and green chilis; saute for 3-4 minutes. Add cumin and chili pepper; stir. Add beans, corn, and tomatoes and saute for 2 minutes. Add lime and cilantro; stir and cook for 1 minutes. Remove from skillet and set aside.

  4. Fill zucchini boats with southwestern filling, then pour the enchilada sauce over the tops, add shredded cheese and green onions on top.

  5. Place back into the oven and cook for 5 minutes or until cheese is melted.

Recipe Notes

Try to use zucchinis that are wide and the same shapes - this will make cooking easier.