Appetizer

Zucchini Mexican boat

Ditch the tortillas and put your favorite taco fixings in these healthy zucchini boats.

Serving Size

2 halves

Servings

4

Ingredients

4

zucchini

1 tablespoon

olive oil

1

red bell pepper, diced

1/2 cup

red onion, diced

1 cup

corn

1 can

black beans, drained and rinsed

1 cup

salsa

1 tablespoon

cumin

1 teaspoon

chili powder

Directions

1. Preheat oven to 400°. Line baking sheet with parchment paper.
2. Slice zucchini in half length-wise, spoon out center of each.
3. Heat olive oil in a large skillet, add peppers and onion until onions are translucent, about four minutes.
4. Add remnants of zucchini, corn, beans, salsa, cumin and chili powder.
5. Once warm, scoop mixture into prepared zucchini boats.
6. Bake until the zucchini is tender, about 12-15 minutes. Serve warm.

Nutrition Information

Protein	9 g
Fiber	8 g
Fat	5 g
Carbs	30 g
Calories	177

Felicia Porrazza, MDA, RDN, LDN – Do It Better Wellness™

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