Serve with Tortilla Chips or warm corn tortillas and guacamole.
Ingredients
4 large
Zucchini
1 1/2 tbsp
Extra virgin olive oil, garlic-infused
1 can (15oz)
Black beans, canned
(drained and rinsed)
1 cup
Brown rice, short-grain, cooked
(cooked)
1 cup
Salsa, ready-to-serve
(use your preferred level of spiciness)
1 large pepper(s)
Red bell pepper
(cored and diced)
1/2 medium
Red onion
(diced)
1/2 cup
Sweet corn, canned, undrained
1 medium pepper(s)
Jalapeno pepper
(or poblano pepper; cored and diced)
2 tsp
Cumin
1 tsp
Chili powder
1/2 cup
Cilantro (coriander)
(fresh; finely chopped)
1 pinch
Himalayan sea salt
(to taste)
1 cup
Nutritional yeast
(or shredded non-dairy cheese)
Instructions
Start by greasing a 9 x 13” casserole dish then set it aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
Next, warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder, and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
Preheat the oven to 400°F and then stir in half of the cilantro and add salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with nutritional yeast, or non-dairy cheese, then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes.
Allow them to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.
Notes:
Nutritional Highlights
Zucchini is a great source of fiber that helps to absorb extra water in the intestines to provide moisture to the digestive process!
