Pinto Bean Zucchini Boats |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Zucchini shells take center stage when filled with vegetables, beans and sauce. Ingredients:
4 large zucchini |
8 cups water |
1 teaspoon salt |
1/2 cup chopped red onion |
1 tablespoon olive oil |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (11 ounces) mexicorn, drained |
1 can (8 ounces) tomato sauce |
1/2 cup chili sauce |
1 teaspoon dried cilantro flakes |
1/2 teaspoon ground cumin |
3 ounces gouda cheese, shredded |
1/2 cup chopped tomato |
Directions:
1. Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside. In a Dutch oven, bring water and salt to a boil. Add zucchini shells; cook for 5-8 minutes or until crisp-tender. Drain and set aside.
2. In a large skillet, saute the onion and zucchini pulp in oil until crisp-tender. Stir in the beans, corn, tomato sauce, chili sauce, cilantro and cumin. Cook over medium heat for 5 minutes or until heated through. Sprinkle with cheese; cover and cook for 1 minute or until cheese is melted. Spoon into zucchini shells; sprinkle with tomato. Yield: 4 servings.
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