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.
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.
Instructions
- Preheat the oven to 400°F.
- Prepare a baking sheet with parchment paper and set aside.
- Cook the rice to the package directions in a medium large sauce pan.
- In this recipe I used frozen corn, cook the corn and set aside.
- Clean and cut the zucchinis in half, lengthwise.
- 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.
- 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!
- Place the zucchini halves on the parchment lined baking sheet.
- 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.
- Fill each zucchini boat with the filling.
- There will be left over of this filling, save it for serving on the side or for another meal.
- Drizzle olive oil over each boat.
- Sprinkle cheese on top or use a homemade cheese and drizzle over the boats.
- Slide the baking sheet into the oven and bake for 30 to 35 minutes, or until the zucchini is soft.
- Once the stuffed zucchini is done, pull from the oven.
- Serve these Vegan Mexican Stuffed Zucchini as a side dish or main dish.
- Add a dollop of your favorite sour cream or aioli to the side.