Mexican Zucchini Boats
I'm not a huge fan of zucchini. Sure, I'll eat it hidden in treats like zucchini bread, but I've never been one to enjoy a side of zucchini. This recipe changed my mind. I think the difference is that the seeds are removed (which vastly improved the texture over the watery zucchini dishes of yore) and that the zucchini is cooked separately from the filling. This is also a really quick meal - about 30 minutes in all - so I'm a little biased. I liked it so much I may plant zucchini in my garden next year (although I've been warned it'll take over even worse than the cucumber vines).
So basically, it's zucchini combined with all kinds of good stuff - basmati rice, corn, onions, tomatoes, black beans. Then I topped mine with cheese and cilantro, while Mr. Giraffe went the cheese and sour cream route. Customizable toppings make everyone happy!
But that's enough blabbing, check out the recipe for yourself (it's easier than all those steps make it look, I swear!):
YUM! I hope you'll give it a try!
linking up with Tasty Thursday and Everyday Mom's Meals and Marvelous Mondays
But that's enough blabbing, check out the recipe for yourself (it's easier than all those steps make it look, I swear!):
Mexican Zucchini Boats
• 1 cup basmati rice (check the internation aisle) • 1 1/2 cups vegetable broth • 2 tablespoons oil (I used grapeseed oil) • 2 zucchini • 1 tablespoon oil • 1 medium onion • 1 medium tomato • 1 cup corn • 1 cup black beans (I used canned) • 1 teaspoon chili powder Instructions Preheat oven to 325 degrees. Bring the vegetable broth to a boil. Add rice, reduce heat to low, and cover. Simmer for 15 - 20 minutes. Cut zucchini in half lengthwise and scoop out the seeds. Drizzle with oil and sprinkle with pepper. Bake skin side down for 7 minutes, then flip over and cook for 5 - 7 more minutes. While they bake, chop the onion and tomato. Heat the oil in a skillet and add onion. Cook for 2 - 3 minutes. Add tomato, corn, and black beans. Add chili powder (and pepper if desired) and cook for 3 - 4 minutes. When the rice is finished, combine rice and filling. Place one zucchini half on your plate and top with filling. Add chopped cilantro, sour cream, and mozzarella cheese if desired. Enjoy! |
linking up with Tasty Thursday and Everyday Mom's Meals and Marvelous Mondays
That sounds really good - I've never thought of roasting zucchini!
ReplyDeleteI'm in a roasting mood - must be the fall weather!
DeleteI love stuffing zucchini! This would definitely be a crowd-pleaser for Meatless Monday!
ReplyDeleteDefinitely! :)
DeleteLike you, I also don't love zucchini, so I like to grate it into things (like mince... or quiche like things). I started liking it when I lived in France, and bought it fresh from farmers markets and fried it with butter and onions - nothing like the over steamed stuff of my childhood! That being said, I still read your title and thought 'ewww Zucchini!' so perhaps I'm not entirely cured!!
ReplyDeletehaha maybe not :) It's a good thing I cook, because I still have that reaction about plenty of foods! I like the sound of the fried zucchini though.
DeleteThat sounds really good!
ReplyDeleteI hope you like it! :)
DeleteHow can you not like zucchini - it's one of my favourite veggies :) Which means I'll definitely try this recipe :)
ReplyDeleteIt took me a while to see the light, but I can at least say I like zucchini now!
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