Imagine a mouthwatering Mexican-inspired dish that's not just incredibly delicious, but also surprisingly healthy and quick to prepare! These Chipotle Stuffed Zucchini Boats are about to revolutionize your weeknight dinner routine, transforming ordinary zucchini into a flavor-packed meal that will have your family begging for seconds. Packed with protein-rich quinoa, hearty black beans, and a smoky chipotle kick, these zucchini boats are the perfect blend of nutrition and indulgence that will make you forget you're eating vegetables.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 medium zucchinis
- 1 cup cooked quinoa
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1/2 cup diced tomatoes
- 1 chipotle pepper in adobo sauce, minced
- 1 teaspoon cumin
- 1 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (204°C) and prepare a large baking sheet with parchment paper or light cooking spray.
- Slice zucchinis lengthwise and carefully scoop out the inner flesh using a spoon, creating boat-like vessels. Leave approximately 1/4 inch of flesh around the edges to maintain structural integrity.
- In a medium mixing bowl, combine cooked quinoa, drained black beans, corn, diced tomatoes, minced chipotle pepper, cumin, salt, and pepper. Mix thoroughly to create a uniform filling.
- Arrange zucchini boats on the prepared baking sheet, skin-side down. Generously fill each boat with the quinoa and bean mixture, ensuring even distribution.
- Sprinkle shredded cheese over the filled zucchini boats, covering the entire surface of the filling.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until zucchini is tender and cheese is melted and slightly golden.
- Remove from oven and let cool for 3-5 minutes before serving. Optionally, garnish with fresh cilantro or a dollop of Greek yogurt.
Tips
- Choose zucchinis that are similar in size for even cooking and consistent presentation.
- When scooping out zucchini flesh, be gentle to maintain the boat's structure. A melon baller or small spoon works best.
- Pat the zucchini boats dry with a paper towel before filling to prevent excess moisture during baking.
- For extra flavor, consider toasting the quinoa briefly before mixing with other ingredients.
- If you prefer a spicier dish, add an extra minced chipotle pepper or a dash of hot sauce.
- For a vegetarian version, use a dairy-free cheese alternative.
- Prep the filling ahead of time to make weeknight cooking even faster.
- Let the zucchini boats rest for a few minutes after baking to allow the cheese to set and flavors to meld.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 18g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
