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!):
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
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