Pinto Bean Zucchini Boats

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
Zucchini shells take center stage when filled with vegetables, beans and sauce. —Taste Recipes 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.

Zucchini shells take center stage when filled with vegetables, beans and sauce. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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