Enchilada Zucchini Boats


1 tbsp olive oil

1/2 of a sweet onion

1/2 red bell pepper

3 cloves of garlic, minced

1/4 tsp cumin

1/4 tsp dried oregano

1/4 tsp paprika

1/4 tspof salt

15oz  can of black beans, drained and rinsed

3 medium zucchinis

1 1/2 cups of enchilada sauce

1 – 2 cups grated cheese (optional)


Pre-heat oven to 400F / 200C / Gas 6 and lightly grease a baking dish.

Prepare the zucchinis by cutting them in half long ways and gently scooping out most of the inside and discarding. The shell of the zucchini should be about 1/4 inch thick once the insides have been removed.

In a skillet over a medium heat, heat olive oil and add in the onion and pepper to sauté for 5 minutes. Add in garlic and spices and cook for an additional 2 minutes. Add the black beans and cook for about 3 more minutes until the black beans are heated through. Take off of the heat.

Dividing evenly, spoon the mixture into the zucchinis and place them in the greased baking dish. Top the zuchinnis with the enchilada sauce.

Sprinkle the cheese and Bake for 30-35 minutes.

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