Mexican Zucchini Boats
Whether you’re cooking for a meatless Monday, or want a vegetarian side dish, Mexican zucchini boats are a great way to use up end-of-the-summer squash.
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Cooking tools:
- Melon baller
- Pastry brush
- Baking dish
- Chef's knife
- Cutting board
- Skillet
- Stove
- Oven
- Measuring spoon
- Measuring cup
- Spoon
- Colander
- Aluminum foil
Ingredients
- 4 large zucchini
- 1 tablespoon olive oil
- 1 teaspoon olive oil
- 1/2 red onion (diced)
- 1 red bell pepper (cored and diced)
- 1 jalapeno (cored and diced)
- 1 cup cooked brown rice
- 1/2 cup corn niblets ((corn kernels) )
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup salsa
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1/2 cup fresh cilantro (chopped)
- salt (to taste)
- 1 cup shredded cheddar cheese
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