▢ Zucchinis ▢ Olive Oil ▢ Red Onion ▢ Red Bell Pepper ▢ Black Beans ▢ Corn Kernel ▢ Spices ▢ Tomato Paste ▢ Tomato Passata ▢ Vegetable Broth TO SERVE ▢ Avocado ▢ Spicy Salsa Sauce ▢ Coconut Yogurt ▢ Fresh Cilantro ▢ Corn Kernel
Cut the zucchinis in halves lengthwise, don't peel, don't cut sides, or the filling runs out when baked later.
Use a teaspoon to scoop out the flesh of the zucchinis carefully. Don't go too deep, or you can break the zucchini halves.
Place each zucchini half on the baking dish. Sprinkle 1 teaspoon of salt on the zucchinis and set aside 20 minutes to 'sweat'.
Meanwhile, cook the black bean filling. In a large skillet, warm olive oil, add diced onion and cook for 1 minute until fragrant.
Stir in diced red bell pepper, and cook for an extra 1-2 minutes until softened.
Stir in cooked black beans, corn kernel, and spices: garlic powder, cumin, oregano, paprika, salt, chili powder. Cook for 1 minute.
Stir in tomato passata, soy sauce, and tomato paste. Simmer for 5 minutes, occasionally stirring until the sauce has thickened.
Use a spoon to fill the hollowed zucchini boats with the vegan filling. Bake for 10-15 minutes or until zucchinis are cooked.
Serve with basmati rice or quinoa on the side and top each zucchini half with diced avocado, cilantro, fresh coconut yogurt.
Prep Time: 15 minutes Cook Time: 20 minutes Makes: 8 Boats Calories: 110 kcal per Boat