Southwestern Zucchini Boats!
Are you ready for another healthy plant based recipe?
How about a tasty Southwestern/Mexican Style Dish?
You will love this quick, fun, and easy recipe!
3-4 medium Zucchini sliced long ways in halves with the flesh or the insides of the Zucchini scraped out
1 tbsp Grape Seed Oil
1 pack of Veggie Ground Beef Crumbles (or you can use Walnut Meat which is what I use)
1/2 can of Rotel
1/2 cup of fresh or frozen corn
1 cup of black beans
1/4 cup cilantro chopped
1 tsp of cumin
1/2 tsp chilli powder
juice from 1/2 Lime
3 green onions chopped
1/4 cup Vegan Shredded Mexican cheese
1. Preheat oven to 400 degrees
2. Using a large baking dish, add Zucchini halves flesh side up, and lightly brush the tops with Grape Seed Oil and place into oven and cook about 20 minutes.
3. While the Zucchini is cooking, add the remaining Grape Seed Oil to a skillet and add Veggie Crumbles, Rotel and let sauté for 3 mins. Then add cumin and chili powder and stir. Then add beans, corn, lime, and cilantro and sauté for about another 2 mins and set skillet to the side.
4. Then remove the zucchini boats from the oven and stuff or fill each one of them with the skillet mixture and top them off with Vegan Mexican shredded cheese and green onions and place the zucchini boats back into the oven for another 5 mins or until the cheese melts.