Mexican Zucchini Boats

 

These were so much much fun to make! And such a dream to taste! 
I’m always looking at ways to up vegetable intake, and this is the perfect example of a fun way to do this!

Mexican Zucchini Boats

Servings: 4 (2 zucchini boats per person) 

Ingredients

Zucchini Boats
4 x Large Zucchinis, halved lengthways
½ x 400g can Mixed Beans
1 x 125 can Corn Kernels 
½ Red Onion, diced
1 Tomato, diced 
½ tsp Garlic Powder
1 tsp Cumin
1 tsp Paprika
¼ tsp Cayenne Pepper (reduce if you prefer a mild taste)
½ tsp Salt
1 small Chilli, optional  

Sauce
Leftover Zucchini Pulp  
¼ cup Nutritional Yeast
¼ cup Raw Unsalted Cashews
½ tsp Salt
1/8 tsp Cayenne Pepper

To Serve:
Serve with a side salad or extra roast vegetables of your choice.

Method

1.     Preheat oven to 180 degrees fan forced and prepare a baking tray.

2.     Scoop out the middle of the zucchinis, leaving a 2mm rim around the edge. 
Reserve pulp for sauce.

3.     In a bowl, combine remaining zucchini boat ingredients. 

4.     Spoon 2 dessert spoonfuls of mixture per zucchini boat.

5.     Blend all sauce ingredients until smooth.

6.     Poor over zucchini boats.

7.     Bake for 25 – 30 minutes or until zucchini boat has softened and sauce has browned. 

8.     Serve alongside salad or vegetables. 

After some more delicious recipes? 
Try these!

·       Cauliflower Carbonara

·       Butternut Pumpkin & Feta Risotto

·       Roast Vegetable Frittata

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