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Mexican-style stuffed zucchini boats

Level
very easy
Prep Time
20 mins
Total Time
30 mins
Serves
6 zucchini boats

Description

By Audrey Sckoropad

Here’s a great way to enjoy Quebec zucchini: turn them into “boats” topped with cheese and grilled in the oven to bring out the flavours. Serve alone or with guacamole on the side.

Ingredients

3
zucchinis, rinsed and sliced in half lengthwise
2 cups
cooked quinoa
¾ cup
organic corn, frozen or fresh
¾ cup
organic black beans
2
green onions, finely chopped
½ cup
chopped fresh cilantro
2
cloves garlic, minced
Salt and pepper, to taste
1 tsp
cumin
½ tsp
smoked paprika
A drizzle of avocado oil
1 cup
Nafiska’s Garden shredded vegan cheddar

Directions

Step 1
Preheat oven to 220 °C (425 °F).
Step 2
Scoop out the zucchini flesh with a spoon to use in the mixture.
Step 3
Place a skillet over a medium heat and add a drizzle of oil. Add garlic, spices and half the chopped green onion Cook for 3 minutes, stirring constantly.
Step 4
Add the zucchini flesh, quinoa, beans, corn and half the cilantro. Cook for another 3 minutes while stirring. Season to taste.
Step 5
Fill boats with the cooked mixture. Top each with shredded cheddar and bake for 30 minutes.
Step 6
Remove zucchini boats from the oven and garnish with remaining cilantro and green onions.
Serve immediately.