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Pinto Bean Zucchini Boats Recipe
Pinto Bean Zucchini Boats Recipe photo by Taste of Home

Pinto Bean Zucchini Boats Recipe

Publisher Photo
Zucchini shells take center stage when filled with vegetables, beans and sauce.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 4 large zucchini
  • 8 cups water
  • 1 teaspoon salt
  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup chili sauce
  • 1 teaspoon dried cilantro flakes
  • 1/2 teaspoon ground cumin
  • 3 ounces Gouda cheese, shredded
  • 1/2 cup chopped tomato

Nutritional Facts

2 stuffed zucchini halves equal 368 calories, 10 g fat (4 g saturated fat), 24 mg cholesterol, 2,079 mg sodium, 56 g carbohydrate, 12 g fiber, 18 g protein.

Directions

  1. Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside. In a Dutch oven, bring water and salt to a boil. Add zucchini shells; cook for 5-8 minutes or until crisp-tender. Drain and set aside.
  2. In a large skillet, saute the onion and zucchini pulp in oil until crisp-tender. Stir in the beans, corn, tomato sauce, chili sauce, cilantro and cumin. Cook over medium heat for 5 minutes or until heated through. Sprinkle with cheese; cover and cook for 1 minute or until cheese is melted. Spoon into zucchini shells; sprinkle with tomato. Yield: 4 servings.
Originally published as Pinto Bean Zucchini Boats in Weeknight Cooking Made Easy Annual 2005, p208

Nutritional Facts

2 stuffed zucchini halves equal 368 calories, 10 g fat (4 g saturated fat), 24 mg cholesterol, 2,079 mg sodium, 56 g carbohydrate, 12 g fiber, 18 g protein.

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Reviewed Aug. 11, 2013

"This was great- I didn't use the gouda though- I used shredded Mexican blend cheese."

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