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Pinto Bean Zucchini Boats

SUBMITTED BY: Taste of Home Test Kitchen

"Zucchini shells take center stage when filled with vegetables, beans and sauce."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 3.5 star rating.
Read Reviews (2)
PREP TIME  15 Min
COOK TIME  15 Min
READY IN  30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 4 large zucchini
  • 8 cups water
  • 1 teaspoon salt
  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil
  • 1 (16 ounce) can pinto beans, rinsed and drained
  • 1 (11 ounce) can Mexicorn, drained
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup chili sauce
  • 1 teaspoon dried cilantro flakes
  • 1/2 teaspoon ground cumin
  • 3 ounces Gouda cheese, shredded
  • 1/2 cup chopped tomato

DIRECTIONS

  1. Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside. In a Dutch oven, bring water and salt to a boil. Add zucchini shells; cook for 5-8 minutes or until crisp-tender. Drain and set aside.
  2. In a large skillet, saute the onion and zucchini pulp in oil until crisp-tender. Stir in the beans, corn, tomato sauce, chili sauce, cilantro and cumin. Cook over medium heat for 5 minutes or until heated through. Sprinkle with cheese; cover and cook for 1 minute or until cheese is melted. Spoon into zucchini shells; sprinkle with tomato.

FOOTNOTE

  • Nutritional Analysis: 2 stuffed zucchini halves equal 368 calories, 10 g fat (4 g saturated fat), 24 mg cholesterol, 2,079 mg sodium, 56 g carbohydrate, 12 g fiber, 18 g protein.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2008 by WENDOPIA
to the previous reviewer... maybe it wouldn't be so bad if you used Zucchini instead of... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2007 by Rapsedy
I used Cucumbers instead of Zucchinis, and I used tomato paste instead of tomato sauce. I... MORE


 
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