These easy, stuffed zucchini boats with black beans are perfect for a healthy, low-carb Mexican dinner.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save it in your account at: https://www.theconsciousplantkitchen.com/vegan-stuffed-zucchini/
Preheat the oven to 400°F (200°C). Spray olive oil all over a large baking dish that fits the length of the zucchinis. I used a 9-inch x 13-inch baking dish that will fit 8 medium zucchinis halves.
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. For tips, scroll up in this post to watch my step-by-step pictures.
Prepare the dish
Place each zucchini half next to each other on the baking dish. Sprinkle 1 teaspoon of salt all over the zucchini halves and set aside 20 minutes to 'sweat' the zucchinis.
Meanwhile, cook the black bean filling. In a large skillet, warm olive oil, add the diced onions 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, stirring often.
Stir in tomato passata, vegetable broth, 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.
Cover the pan loosely with foil and bake for 10-15 minutes or until zucchinis are cooked through.
Serve with basmati rice or quinoa on the side and top each zucchini half with diced avocado, cilantro, fresh coconut yogurt.