There are a LOT of recipes for zucchini boats out there, but here is my version – quick, easy, healthy, low carb, and of course vegetarian! OH and did I mention, it’s so flavorful and delicious. Give it a try and let me know how you like it.

Prep time: 20 minutes
Serving: 2

Ingredients

• Zucchini (medium size) – 2
• Garlic – 2 cloves, minced
• Onion – 1/2 medium size
• Black beans – 1 can (canned or home cooked; I used canned because hello quick meals)
• Frozen corn – 1 cup
• Pasta sauce – 1 cup
• Salt and pepper to taste (~ 1/2 tsp)
• Cumin – 1 tsp
• Tomatoes, diced into small pieces – 1/2 cup (optional)
• Garnish – scallion and cheese (as much or as little as you like and any kind you like)

Recipe

1. Trim off zucchini stem ends and cut in half (lengthwise). Scoop out zucchini from center and set aside.
2. Brush olive oil inside zucchini base, sprinkle salt and pepper and bake for 15 min at 375 degrees.
3. While zucchini base is baking, prepare the stuffing. Heat olive oil in a pan. Add chopped onions and cook for 3-4 min, until golden brown.
4. Add minced garlic, zucchini flesh and saute for 2-3 min.
5. Add black beans, frozen corn, salt, black pepper and pasta sauce. Mix well.
6. Fill baked zucchini with mixture. Top with scallion, tomatoes and cheese. Bake at 375 degree for 3-5 min (until cheese melts).

Tips

• Feel free to experiment with the choice of vegetables. Bell pepper, broccoli, squash…you name it. You can prepare the stuffing with any vegetable of your choice.
• If you want to make this a Mexican meal, top your zucchini boat with sour cream and guacamole. Also substitute pasta sauce with enchilada sauce.