As soon as I came across this recipe, I knew I HAD to make it. I have made zucchini boats, as I like to call them, in the past. Although they are tedious — they almost always turn out amazing. Here is my newest take on zucchini boats in Quinoa & Black Bean Stuffed Zucchini.
The hardest part of this recipe is to carve out the insides of the zucchini but how else do you make a boat?? Step 1 — cut in half length-wise. Step 2 — scrape out insides and save to be cut up for stuffing.
Once they are all carved out nicely, leaving as even an edge as you can, brush with olive oil and broil. Broil (on low) for 8-10 mins, until the edges are browning. I had to flip the pan to make sure they browned evenly. This step was key as it baked the boats, making them soft enough to be stuffed.
While my boats were browning, I cut up the insides and sauteed in a pan with olive oil.
Next I added in the corn, green pepper, beans and onion, letting it cook for a few minutes. Then I added the spices, quinoa and stock. Cover and let simmer for 10-15 mins until the quinoa is cooked.
Finally I added in the tomato and cilantro, and topped with some cheese before giving it one last stir.
Now its time to stuff and bake our boats. I recommend using a small scoop or spoon to fill the boats. Sprinkle on some last minute cheese and pop back under the broiler until the cheese has melted.
These were deliciously moist, and satisfying, although we thought about adding maybe a few more Mexican flavours. I also had a large amount of the filling left which was great to eat with some tortilla chips.