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Pinto Bean Zucchini Boats

Zucchini shells take center stage when filled with vegetables, beans and sauce.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • 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 until crisp-tender, 5-8 minutes. 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 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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  • amanda3475
    Aug 11, 2013

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