Southwest Stuffed Zucchini Boats

Serves: Six | Prep: 25 min | Cook: 25 min

Ingredients:

Southwest Stuffed Zucchini Boats:
2 large zucchinis
1 1/2 cups Quinoa, cooked
2 Tbsp olive oil, divided
1 onion, chopped
1/2 red bell pepper, chopped
1 jalapeno, minced
3 garlic cloves, minced
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp salt
1/4 tsp chili powder
1/4 tsp pepper
1 large tomato, chopped
1/2 cup frozen corn
1/2 cup black beans, drained and rinsed
1/4 cup black olives, roughly chopped
1 cup prepared salsa
1 lime, juiced
1 cup cheddar cheese, shredded

Garnish:
Fresh cilantro
Avocado
Sour cream

Directions:
Preheat oven 400F/200C. Line two baking trays with baking paper.

Cut the zucchinis in half lengthwise, removing the seeds and slightly hollow out. Discard the seeds. Place the zucchini halves onto the prepared trays and lightly brush with 1 Tbsp olive oil. Bake, 20-25minutes.

meanwhile, heat 1 Tbsp olive oil in a skillet over medium heat. Add onions, bell pepper, and jalapeno. Cook, 3-4 minutes, until soft. Stir in garlic, cumin, turmeric, chili powder, salt, and pepper. Add tomato, corn, black beans, black olives, salsa, cooked quiona, and lime juice. Cook, 2 minutes, until all is well combined.

Fill the cooked zucchini boats with the filling and top with the shredded cheese. Place back into the oven and bake, 5-10 minutes, until the cheese is melted and bubbly. Once out of the oven garnish with cilantro, avocado, and sour cream.

More Delicious Recipes:
Stuffed Cabbage Leaves
Turkey and Rice Stuffed Bell Peppers
Foil Wrapped Grilled Parmesan Zucchini
Baked Summer Squash with Orzo and Pesto