Enchilada Stuffed Zucchini Boats

With zucchini season quickly approaching, I thought would be a good idea to share one of my favorite zucchini recipes.

Zucchini is one of my favorite summer vegetables; it can be used in so many applications and has such a wonderful flavor and texture. Growing up we had a large garden that we would plant zucchini in every year. We would always grow way too much zucchini and have to figure out ways to incorporate it into different dishes. Sometimes we couldn't use it fast enough so we would end up taking zucchini to the neighbors.

This recipe is a perfect way to use up extra zucchini and fill it with all of the delicious flavors that you would find in an enchilada. May favorite part about this recipe is that it's light and fresh, while still being very satiating. It's very easy to customize and add in whatever vegetables you want. You can also be as creative or as simple as you would like with your toppings; I usually opt for a little sour cream, avocado and cilantro.

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Southwest Stuffed Zucchini Boats

Yield: 4 servings

Ingredients

2 tbsp. extra virgin olive oil

1/2 yellow onion, diced

1 yellow bell pepper, diced

3 tbsp. diced green chilis

1 tsp. cumin

1/2 tsp. chili powder

1 1/2 c. frozen or fresh corn

1 can black beans, rinsed and drained

4 medium zucchini, sliced in half lengthwise and slightly hollowed out

juice from 1 lime

1/2 c. red enchilada sauce, homemade or canned

2 green onions, thinly sliced

1/4 c. shredded Mexican blend cheese

Optional Toppings: Sour cream, avocado, cilantro

Instructions

1. Preheat oven to 400 degrees.

2. Using a large baking dish, add zucchini halves flesh side up, and lightly brush the tops with olive oil (should use about 1 tbsp oil). Arrange in a baking pan and place into oven and bake for 20-25 minutes.

3. While the zucchini is cooking, add the remaining 1 tbsp olive oil to a skillet, and add onion, bell pepper and green chilis; sauté for 3-4 minutes or until onions are translucent. Add cumin and chili pepper; stir. Add beans and corn, sauté for 2 minutes. Add lime; stir and cook for 1 minutes. Remove from skillet and set aside.

4. Fill zucchini boats with filling, then pour the enchilada sauce over the tops, finish with shredded cheese on top.

5. Place back into the oven and cook for 5-8 minutes or until cheese is melted and sauce is heated through.

6. Remove from oven and allow to cool slightly, garnish with green onion and any other desired toppings.