Southwestern Stuffed Zucchini
Southwestern Stuffed Zucchini! These zucchini boats are stuffed with vegetarian chorizo, black beans, corn, peppers, salsa verde, and melted cheese. A must for summer-- you've gotta try this vegetarian stuffed zucchini recipe.
Equipment
Ingredients
- 6 large zucchini, halved and centers scooped out
- 1/2 large white or yellow onion, halved
- 1 cup chopped vegetables of choice*
- 1 jalapeno, chopped
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- Olive oil
- 1 12 ounce package vegetarian chorizo**
- 1/2 cup corn kernels, frozen works!
- 1 15 ounce can black beans, drained and rinsed
- 1/2 cup salsa verde
- 3 scallions, thinly sliced
- 1/4 cup chopped cilantro
- 1 cup shredded cheddar cheese***
- To Garnish: Sliced avocado, more chopped cilantro and scallions, optional
Instructions
- Preheat oven to 425 degrees
- Halve the zucchini lengthwise, then scoop out the center to create 'boats'. Chop the zucchini centers and place in a large bowl. Season the zucchini boats with salt, pepper and drizzle of olive oil and place on a baking sheet. Roast for about 15 minutes to soften. If your zucchini are very large, you may need an additional 5 minutes to help soften.
- Toss all chopped veggies into the bowl with the chopped zucchini and spices and a healthy drizzle of olive oil, or enough to coat. Transfer to a parchment-lined baking sheet and roast until caramelized, about 20-25 minutes.
- While the vegetables are cooking, brown the chorizo in a lightly greased skillet for about 5-8 minutes. This step is optional but will give more flavor than adding chorizo to the mixture.
- Remove veggies from the oven and add the browned chorizo, corn, black beans, salsa verde, scallions, cilantro. Taste for seasoning.
- Reduce oven to 350 degrees. Load mixture in the zucchini boats, then top with cheese.
- Lightly cover and bake until cheese is melted and the zucchini boats are hot, about 10-15 minutes. Remove the cover and broil for about 2 minutes for color. Garnish, if desired, and serve.
Notes
*I used mushrooms and red pepper
** I use the brand from Trader Joe's, but Freida's also carries this. You can substitute any kind of vegetarian sausage, or omit.
*** Any kind of cheese works for this! Use a vegan option to keep these boats dairy-free. Cheddar and Pepperjack are my favorite in this, but any works.
Nutrition
Serving: 1boatCalories: 113kcalCarbohydrates: 8gProtein: 9gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 293mgPotassium: 407mgFiber: 2gSugar: 4gVitamin A: 907IUVitamin C: 20mgCalcium: 95mgIron: 5mg