Mexican Stuffed Zucchini Boats
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
  • 4-5 medium size zucchini
  • 1 small onion, diced
  • 1 jalapeno pepper, diced
  • 1 tbsp I Can't Believe It's Not Butter! Organic
  • 1 cup brown rice, cooked
  • 1 cup corn, drained
  • 1 cup black beans, drained and rinsed
  • 1 tsp chili powder
  • 2 tsp cumin
  • salt and pepper to taste
  • ½ cup shredded cheddar cheese, optional
  1. Place a tablespoon of I Can't Believe It's Not Butter! Organic in a large skillet over medium heat.
  2. Add the diced onion and jalapeño and saute until onion is transparent, about 5 minutes.
  3. Add in the rice, corn, black beans, chili powder, and cumin and cook until warmed thoroughly.
  4. Add salt and pepper to taste and set aside.
  5. While veggies and rice are cooking, slice the zucchini in half, lengthwise.
  6. Using a spoon, scoop out the center of the zucchini and place each hollowed out half in a large casserole dish.
  7. Spoon the veggie mixture into the hollowed out zucchini, sprinkle cheese over top if desired, and then cover the dish with foil and bake at 350 degrees for 20 minutes.
  8. Enjoy!
Recipe by Smashed Peas & Carrots at