Wednesday, August 13, 2014
Just one more zucchini recipe for the summer.
Unless I "inherit" some more, which is always welcomed.
This one is sure to please kids and adults alike. Think bean and cheese burrito, with a slightly different, higher fiber shell.
Bean and Cheese-Stuffed Grilled Zucchini Boats
2 medium zucchini, halved lengthwise and seeded
4 oz shredded cheddar cheese, divided
1 can black beans, drained and rinsed
1 can refried black beans
4 oz can diced green chiles
1/2 yellow onion, finely chopped
1/2 tsp smoked paprika
1/4 tsp chili powder
Preheat grill to medium heat.
For beans, in a saucepan combine all ingredients and heat over medium heat for 7-8 minutes, or until just warm. Stir in 2 oz of shredded cheese.
Spoon bean mixture into each zucchini "boat", then sprinkle with remaining cheese.
Place boats on the grill, propping them up with aluminum foil "rolls" if needed.
Cook for 12-15 minutes, or until zucchini is softened and bean and cheese mixture is bubbly.
Gently remove boats from the grill and allow to cool for 3-5 minutes prior to serving. Top with salsa (try my zucchini salsa) and enjoy!
Nutrition Info per 1 boat: 270 calories, 9.5 g fat, 16 g protein, 28 g carbohydrates, 9 g fiber
Posted by Lindsay Kay Kordick, MS, RD, LN, EPc at 9:24 AM