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Pinto Bean Zucchini Boats

 Pinto Bean Zucchini Boats
Zucchini shells take center stage when filled with vegetables, beans and sauce.
4 ServingsPrep/Total Time: 30 min.

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

Directions

  • 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.
  • 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.

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Pinto Bean Zucchini Boats (continued)

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.