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Taste of Home

Pinto Bean Zucchini Boats

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.
Zucchini shells take center stage when filled with vegetables, beans and sauce. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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

  • 1. Cut zucchini in half lengthwise. Scoop out flesh, leaving a 3/8-in. shell. Chop flesh and set aside. In a Dutch oven, bring water and salt to a boil. Add zucchini shells; cook until crisp-tender, 5-8 minutes. Drain and set aside.
  • 2. In a large skillet, saute the zucchini flesh and onion in oil until crisp-tender. Stir in the beans, corn, tomato sauce, chili sauce, cilantro and cumin. Cook over medium heat until heated through, about 5 minutes. Sprinkle with cheese; cover and cook until cheese is melted, about 1 minute. Spoon into zucchini shells; sprinkle with tomato.

Nutrition Facts

2 zucchini halves: 377 calories, 11g fat (4g saturated fat), 24mg cholesterol, 1310mg sodium, 55g carbohydrate (22g sugars, 9g fiber), 17g protein.

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