Zucchini Boats
Zucchini Boats packed with a wholesome mix of grains, beans, spice and veg, and baked until tender.
Ingredients
Zucchini Boats
- 3 medium zucchini
- 1 Tbsp olive oil for brushing the zucchini
- Salt and pepper to season
Filling
- 1 cup cooked brown rice & quinoa you can purchase the pre-cooked options from the supermarket, or pre-cook it yourself
- 1 cup canned black beans drained and rinsed
- ½ cup corn kernels fresh or frozen
- ½ red capsicum finely diced
- ¼ red onion finely diced
- 2 spring onions finely chopped
- 2 tsp olive oil
- 1 garlic clove finely crushed or grated using a microplane
- 2 tsp tomato paste
- ½ tsp smoked paprika
- ¼ tsp cumin
- ¼ tsp dried oregano
- ½ tsp salt or to taste
- ¼ tsp black pepper
- ⅓ cup grated Parmesan cheese
- 1 Tbsp chives, chopped for garnishing
Instructions
- Slice zucchini in half lengthways and scoop out the centre flesh using a teaspoon, leaving a sturdy shell.
- Place on a lined baking tray, brush with olive oil on back and front, and season with salt and pepper.
- To make the filling, in a bowl combine the brown rice and quinoa, black beans, corn, capsicum, red onion, spring onion, olive oil, tomato paste, garlic, smoked paprika, cumin, oregano, salt, and pepper. Mix well.
- Spoon the mixture evenly into the zucchini boats, and top with the grated Parmesan cheese.
- Bake for 20–25 minutes, until the zucchini is tender and the tops are golden.
- Top with a garnish of freshly chopped chives and serve warm as a vegetarian main or hearty side dish.
Notes
Pairs nicely alongside Greek-style yoghurt and sauerkraut.
