Mexican Zucchini Boats
These were so much much fun to make! And such a dream to taste!
I’m always looking at ways to up vegetable intake, and this is the perfect example of a fun way to do this!
Servings: 4 (2 zucchini boats per person)
Ingredients
Zucchini Boats
4 x Large Zucchinis, halved lengthways
½ x 400g can Mixed Beans
1 x 125 can Corn Kernels
½ Red Onion, diced
1 Tomato, diced
½ tsp Garlic Powder
1 tsp Cumin
1 tsp Paprika
¼ tsp Cayenne Pepper (reduce if you prefer a mild taste)
½ tsp Salt
1 small Chilli, optional
Sauce
Leftover Zucchini Pulp
¼ cup Nutritional Yeast
¼ cup Raw Unsalted Cashews
½ tsp Salt
1/8 tsp Cayenne Pepper
To Serve:
Serve with a side salad or extra roast vegetables of your choice.
Method
1. Preheat oven to 180 degrees fan forced and prepare a baking tray.
2. Scoop out the middle of the zucchinis, leaving a 2mm rim around the edge.
Reserve pulp for sauce.
3. In a bowl, combine remaining zucchini boat ingredients.
4. Spoon 2 dessert spoonfuls of mixture per zucchini boat.
5. Blend all sauce ingredients until smooth.
6. Poor over zucchini boats.
7. Bake for 25 – 30 minutes or until zucchini boat has softened and sauce has browned.
8. Serve alongside salad or vegetables.