0 from 36 votes
Mexican Vegan Zucchini Boats [Low Calorie Recipe]
These wholesome Mexican vegan zucchini boats are filled with flavour, yet low in calories.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4 servings
Calories: 168 kcal
Course:
Main Course
Cuisine:
American , Mexican , Canadian
Ingredients
- 4 large zucchini
- 1 red onion diced
- 1 red pepper diced
- ¼ cup medium chunky salsa or heat level of preference
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper or more, optional
- 1 cup cooked brown rice
- 1 cup black beans cooked or canned
- ½ cup corn
Optional Toppings
- guacamole
- walnut cheese sauce
- nut free cheese sauce
- diced tomato
- sliced jalapeno
- fresh cilantro
Instructions
- If you don't have cooked brown rice, start by cooking your rice according to package directions. Rice will roughly triple in size, so use ⅓ cup raw brown rice to get approx 1 cup needed for this recipe.
- In a large skillet, add 2-3 tablespoons of water or broth along with the chopped onion and pepper and sauté until softened and reduced, approx 5 minutes. Turn off the heat and add the cooked rice, beans, corn, salsa, and all the seasoning and mix well. Taste and add more seasoning if desired, and then set aside.
- Line a 9"x13" (or similar size) baking dish with parchment paper and preheat your oven to 425 degrees F (218 degrees C).
- Slice your zucchini in half lengthwise as evenly as possible. Then carefully scrape out the flesh using a metal teaspoon. Place your hollowed zucchini boats hollow side up in your baking dish.
- Divide the stuffing between your 8 zucchini boats. Then cover the tray with parchment paper and then foil and bake for 25-30 minutes, until zucchini is easily pierced with a fork.
- Serve with guacamole and any other desired toppings.
Cup of Yum
Notes
- Use caution, and gently scrape, to avoid breaking your zucchini. Hold the zucchini half firmly in one hand, and scrape from the top down with a metal teaspoon.
- You may sub the brown rice with cooked quinoa or cooked barley if preferred.
- Leftovers keep refrigerated for 3-4 days. Reheat in the oven or toaster oven.
- The nutritional information is for 2 stuffed zucchini boats (2 zucchini halves) not including optional toppings.
Nutrition Information
Serving
2Zucchini Boats
Calories
168cal
(8%)
Carbohydrates
34g
(11%)
Protein
8g
(16%)
Fat
2g
(3%)
Sodium
628mg
(26%)
Potassium
873mg
(25%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
1542IU
(31%)
Vitamin C
77mg
(86%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 168
% Daily Value*
| Serving | 2Zucchini Boats | |
| Calories | 168cal | 8% |
| Carbohydrates | 34g | 11% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Sodium | 628mg | 26% |
| Potassium | 873mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 1542IU | 31% |
| Vitamin C | 77mg | 86% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.