Zucchini Boats

Categories: Entrées, Vegetarian

         


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Recipe Information

Serving Size

1 serving

Yield

Makes 14 servings

Nutrition Information

One serving is 110 calories, 4 g fat, 5 mg cholesterol, 190 mg sodium, 15 g carbohydrates, 4 g fiber, and 6 g protein

Key

c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package

Ingredients

  • 5-7 Zucchini, medium to large in size
  • 1 T Olive oil
  • 1 c Carrots, chopped
  • ½ c Celery, chopped
  • ½ c Onion, chopped
  • 3 Garlic cloves, minced
  • 1 can Tomatoes, diced, drained and rinsed (14 oz)
  • 1 can Black beans, drained and rinsed (15 oz)
  • 1 ½ t Sage, dried
  • 1 ½ t Rosemary, dried
  • 1 ½ t Thyme, dried
  • 1 c Brown rice, cooked
  • 1 c Mexican blend cheese, reduced fat, shredded

Directions

  1. PREHEAT oven to 400°F. CUT zucchini in half, long ways, and scoop out the seeds making a “boat.”
  2. HEAT oil in a large skillet. ADD carrots, celery, onion, garlic and COOK on medium-high heat until tender.
  3. ADD tomatoes, black beans, spices and rice. STIR and COOK until heated through.
  4. PLACE zucchini halves on a baking sheet, FILL with rice/bean mixture and TOP with cheese.
  5. COOK zucchini boats until cheese is melted and zucchini can easily be pierced with a fork, 5-10 minutes.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.