Southwest Stuffed Zucchini
Recipe shared with permission from www.strongertogether.coop
Learn more about your food and where it comes from by visiting www.strongertogether.coop
Ingredients
- 4 medium zucchini cut in half lengthwise
- 2 tablespoons olive oil
- 1 cup red bell epper diced
- 1/2 cup green onions diced
- 1 teaspoon ground cumin
- 4 tablespoons prepared salsa
- 1 15 ounce can black beans rinsed and drained
- 1 cup cheddar cheese shredded
- 1 pinch salt
- 1 pinch ground black pepper
- hot suace to taste
Servings: Servings
Instructions
- Preheat the oven to 400°F.
- Scoop the flesh out of the zucchini halves. Gently squeeze it to extract any excess liquid, then dice about a cup of the flesh to use for the filling.
- Cook the zucchini boats cut side down on an oiled sheet pan for 10-12 minutes. Remove from oven and turn the boats over.
- While zucchini is cooking, heat the olive oil in a skillet over medium-high heat. Sauté the red pepper, green onions and zucchini flesh for 3-5 minutes. Add the ground cumin, salsa, and black beans and cook another minute. Remove from heat and stir in the cheese, salt, pepper, and hot sauce if using.
- Evenly distribute the filling mixture between the zucchini boats. Return the filled boats to the oven and bake for 10-12 more minutes until cheese is melted.
Recipe Notes
Add cooked lean ground turkey to the stuffing for a heartier dish, or serve with grilled fish, chicken or tofu.
Share this Recipe