Zucchini Boats



  1. Bring a large pot of salted water to boil.
  2. Preheat oven to 400°F.
  3. Using a small spoon, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out zucchini flesh and set aside ½ cup to use in the filling.
  4. Drop the hollowed zucchini halves in boiling water and cook for 1 minute. Remove from water and set aside.
  5. In a large skillet, heat the oil over medium-high heat. Add the onion and cook until translucent, about 4-5 minutes.
  6. Squeeze the 1 cup of zucchini filling in a paper towel to remove excess moisture. Stir in the zucchini, garlic, BLENDABELLA, chili powder, cumin, and lime juice. Cook for 2-3 minutes. Remove from heat and stir in the black beans and quinoa. Season with salt and black pepper, to taste.
  7. Spray two 9×13 baking dishes with nonstick cooking spray.
  8. Place the hollowed out zucchini cut side up in the dish. Using a spoon, fill the zucchini equally with the filling mixture, pressing firmly.
  9. Bake for 30 – 35 minutes or until zucchini is cooked through. Serve warm.
  • Time: 50 mins Servings: 3-4
Appetizer, Gluten Free, Low Carb, Party, Side dish, Thai, Vegetarian,

Recipe by Blendabella

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