PINTO BEAN ZUCCHINI BOATS
Zucchini shells take center stage when filled with vegetables, beans and sauce.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside. In a Dutch oven, bring water and salt to a boil. Add zucchini shells; cook until crisp-tender, 5-8 minutes. Drain and set aside. , In a large skillet, saute the onion and zucchini pulp in oil until crisp-tender. Stir in the beans, corn, tomato sauce, chili sauce, cilantro and cumin. Cook over medium heat until heated through, about 5 minutes. Sprinkle with cheese; cover and cook until cheese is melted, about 1 minute. Spoon into zucchini shells; sprinkle with tomato.
Nutrition Facts : Calories 377 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 1310mg sodium, Carbohydrate 55g carbohydrate (22g sugars, Fiber 9g fiber), Protein 17g protein.
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Scotty Mary
[email protected]I'm not a big fan of pinto beans, but these were really good. I'll definitely be making them again.
PAYEL SUVHO
[email protected]These are a great way to use up leftover zucchini. I also added some chopped mushrooms to the bean mixture.
Kashif ali Behrani
[email protected]I made these for my friends and they all loved them. They're a great party food.
TJ Singo
[email protected]These were a little too oily for my taste. I think I'll try baking them next time.
maria shahriari
[email protected]I'm always looking for new vegetarian recipes and these fit the bill. They're delicious and easy to make.
Tony Stinson
[email protected]These are a great way to get your kids to eat their vegetables. My kids loved them!
Mohammad Ershad
[email protected]I've never made zucchini boats before, but these were so easy! I'll definitely be making them again.
RBD imran
[email protected]These were a bit too spicy for my kids, but I loved them. I'll definitely be making them again, but I'll use less chili powder next time.
Ch Faiz
[email protected]I'm not a vegetarian, but I really enjoyed these. They're a healthy and flavorful meal.
Chris Fleming
[email protected]These are a great way to use up leftover pinto beans. I also added some chopped bell pepper and corn to the bean mixture.
Paisley Hays
[email protected]I followed the recipe exactly and they turned out perfect! I'll definitely be making these again.
Roger Osborne
[email protected]These were a little bland for my taste. I think I'll add some more spices next time.
Naseeb Ullah
[email protected]I've made these several times now and they're always a favorite. I like to top them with sour cream and salsa.
Sunflower-Tie
[email protected]These were so easy to make and turned out great! I used a little bit of taco seasoning in the pinto bean mixture and it gave them a nice kick.
Saif Rai
[email protected]I'm not a big fan of zucchini, but these boats were delicious! The pinto beans and cheese were the perfect combination.
Kayondo Baxter
[email protected]I made these for a potluck and they were a huge success! Everyone loved them.
Agharese Marvellous
[email protected]These pinto bean zucchini boats were a hit with my family! They're so easy to make and packed with flavor. I'll definitely be making them again.