Monday, August 12, 2013

Veggie Zucchini Boats

I've been a big fan of zucchini for a long time. 1) it's fun to say 2) it's extremely diverse and 3) it's freaking DELICIOUS! I have used zucchini in a multitude of recipes like my Zucchini Bread, Greek Feta Burgers, Zucchini Lasagna, and even Veggie Mac and Cheese. I have also made Chicken Enchilada Stuffed Zucchini, but this is a bit more waitline friendly, and also meatless.

Veggie Zucchini Boats


  • 1 large zucchini
  • 1 tbsp. olice oil
  • 2 tbsp. onion, chopped
  • 1 garlic clove, minced
  • 1/4 cup black beans
  • 1/4 cup cooked sweet potato, chopped (I used leftovers from this recipe)
  • 1 tbsp. freshly grated parmiagano reggiano cheese
  • 1/4 cup shredded mozzarella cheese
  • chopped parsley for garnish
Start by cutting your zucchini in half, lengthwise. Using a spoon, scoop out the insides, leaving a well for you to fill your zucchini "boats" with the yummy veggie filling. Chop up the zucchini flesh that you just scooped out and set aside.

In a ledium sauce pan heat the oilve oil over medium heat. Add the onion and garlic. Let cook for 2 minutes, stirring occasionally. Add in the black beans and the sweet poatato. Cook until the veggies are heated through. Lastly add the grated parmiagano cheese. Stir lightly to mix.

Add hot veggie mixture into zucchini boats. Topp with shredded mozzarella cheese. Cook in your toaster oven (or regular oven) for 5 minutes until cheese melts, and zucchini is heated through.

Lightly sprinkle with parsley, and some Sriracha if you're like me. Enjoy!

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