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Vegan Mexican Stuffed Zucchini
Lisa

Vegan Mexican Stuffed Zucchini

A healthy alternative to the classic lasagna and a perfect meal for the whole family. These easy to make Vegan Mexican Stuffed Zucchini are a wonderful way to enjoy this summer squash.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course: gluten free, Main Course, Side Dish, vegan
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 1 Cup Rice I used Basmati, or use your favorite.
  • 1 1/2 Cup Water
  • 1 15oz. Can Black Beans
  • 1 1/2 Cup Cooked Corn
  • 1 28oz. Can Diced Tomatoes
  • 4 to 6 Small to Medium sized Zucchini
  • 1/4 tsp Cilantro
  • 1/2 tsp Smoked Paprika
  • 1 tsp Minced Garlic
  • 1 tsp Onion Powder
  • Salt To taste
  • Pepper To taste
  • 2 tsp Siracha Sauce You can more or less to your taste.
  • Olive Oil This is to drizzle onto the stuffed zucchini before baking.
  • Plant Based homemade or shredded cheese of your choice.

Method
 

  1. Preheat the oven to 400°F.
  2. Prepare a baking sheet with parchment paper and set aside.
  3. Cook the rice to the package directions in a medium large sauce pan.
  4. In this recipe I used frozen corn, cook the corn and set aside.
  5. Clean and cut the zucchinis in half, lengthwise.
  6. Scoop out the insides leaving a little of the flesh on the sides, about 1/8 to 1/4th inch and about 1/2 inch on the ends.
  7. So many things you can do with the insides, fry them up and add to the rice mixture, add them to another dish, or just eat them up with a little salt and pepper. Do not throw this away!
  8. Place the zucchini halves on the parchment lined baking sheet.
  9. After the rice is done, add the diced tomatoes, corn, sriracha sauce, beans, and all the spices to the sauce pan, stir and set aside.
  10. Fill each zucchini boat with the filling.
  11. There will be left over of this filling, save it for serving on the side or for another meal.
  12. Drizzle olive oil over each boat.
  13. Sprinkle cheese on top or use a homemade cheese and drizzle over the boats.
  14. Slide the baking sheet into the oven and bake for 30 to 35 minutes, or until the zucchini is soft.
  15. Once the stuffed zucchini is done, pull from the oven.
  16. Serve these Vegan Mexican Stuffed Zucchini as a side dish or main dish.
  17. Add a dollop of your favorite sour cream or aioli to the side.