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

Reviews for Pinto Bean Zucchini Boats

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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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