Vegetarian Stuffed Zucchini
Ingredients
The zucchini
The filling
-
1
tablespoon
extra virgin olive oil
-
½
red onion, diced
-
1
red bell pepper, diced
-
1
clove
garlic, minced
-
½
teaspoon
ground cumin
-
½
teaspoon
fine sea salt
-
½
teaspoon
chili powder
-
1
(15 oz.) can
black beans, drained & rinsed
-
¾
cup
shredded cheddar or Vegan Nacho Cheese Sauce
Instructions
- Preheat the oven to 350ºF and prepare the zucchini by cutting off the ends and slicing them in half lengthwise.
- Scoop out the center seeds of each zucchini half, leaving about ½ inch of flesh inside, then arrange them cut-side-up on a baking sheet and bake for about 20 minutes.
- While the zucchini is baking, heat olive oil in a skillet over medium heat and sauté the onion and bell pepper until softened.
- Add garlic, cumin, and chili powder to the skillet and cook for an additional minute.
- Stir in the black beans and salt, cooking until everything is heated through.
- Once the zucchini is tender, fill each half with the black bean mixture and top with shredded cheese.
- Return the zucchini to the oven for about 5 more minutes or until the cheese is melted.
Nutrition Facts (estimated)
Servings
4
Calories
225
Total fat
12g
Total carbohydrates
21g
Total protein
12g
Sodium
699mg
Cholesterol
21mg
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