Sunday, July 29, 2012
I'm sure I've posted a similar recipe last summer. But I can't help it.
I found a hidden, unnoticed, overgrown zucchini this afternoon. Yay! Time for zucchini boat lunch. This time, with a south of the border twist.
Mexican Zucchini Boats
1 overlarge fat zucchini, cut in half lengthwise, center scooped out
1 c. cooked instant brown rice
1/2 onion, diced
2 garlic cloves, minced
1/2 lime, juiced
1 15-oz. can black beans, drained and rinsed
1 15-oz. can diced stewed tomatoes
1 tsp. fresh ground black pepper
1 T. cumin
1 tsp. no-salt seasoning mix
1/2 tsp. crushed red peppers
1 tsp. oregano
1 c. shredded cheese (pepper jack and cheddar)
Heat oven to 400. Cover cookie sheet with foil and place prepped boats on top.
In sauce pan, saute onion and garlic in olive oil until soft. Add lime juice, black beans, tomatoes, and spices. Cook together until hot and bubbling.
Spread a layer of cooked rice inside each boat. Mound a layer of bean/tomato mixture on top of rice. Cover with shredded cheese.
Bake 30 minutes, or until zucchini is soft and cheese is crispy brown.
Serve with salsa.
(Serves two or four - depends on how hungry you are and how large the zucchini boats are at the end.)