This dish has been a go-to of ours for a while now. There is just something about a dish that can be prepared ahead, that makes it taste better. We often will make this on a Saturday or Sunday, knowing we will not cook it until early in the coming work week. We have a long commute home on weeknights and the train ride is always easier when all you have to do for dinner is turn on the oven.
That being said, you can always cook it and eat it that same day too! Don’t let us stop the temptation. These boats are not only scrumptious, they are also fun to eat. This can be especially helpful if you have picky eaters at home. The combination of the crunch of the vegetables along with the zucchini shell is contrasted nicely by the soft quinoa filling. However, I will admit that my favorite part of this dish is the very top layer of quinoa and cheese. The crunch that it gets from broiler is irresistible.
I have rambled on about their flavor but not even touched on how healthy these boats are. Rather than have a large plate of nachos with excessive cheese and chips, or wrapping all this and more into an enormous burrito (We have been known to do both a time or two…we especially love nachos but more on that later…) this is a lighter option where you are still able to enjoy those marvelous Mexican flavors. We hope you enjoy this alternative- we always do.
Ingredients:
3 large Green Squash/Zucchini
1 15 oz. can Black Beans, Drained and Rinsed
1 Cup Cooked Quinoa
1 Red Onion, Diced Small
1 Cup Corn Fresh/Frozen
1 Large or 5 Baby Bell Peppers, Diced Small
1-2 Jalapeños, De-seeded and Diced Small
1 Bunch Cilantro, Leaves Separated for Garnish
½ cup Shredded Cheese of Choice (We typically use a cheddar blend)
1 Pack Taco Mix (or make our own)
Salt and Pepper to Taste
Lime for Garnish
- Preheat oven to 400 degrees. Wash and prepare all fresh vegetables. Cook your quinoa as per the directions. We love to make ours in the rice cooker because we always seem to overcook it on the stove top by getting distracted while cooking.
- Slice Zucchini in half lengthwise and scoop out the soft middle portion fashioning your boats. Save the scooped-out portion for later use in the veggie mix.
- In a large pan over medium heat, add 1 tsp olive oil along with your diced onions and peppers. Cook Stirring occasionally for 3-4 minutes or until onions are fragrant and the peppers beginning to get soft. While still on the heat add the beans, corn, reserved zucchini and seasonings. Stir until well combined, about 2 minutes. Next add the cooked quinoa and continue stirring until it is heated throughout.
- In a 13×9 inch oven safe dish, arrange your boats cut side up so they cover the majority of the bottom your dish. Season with salt and pepper and a small amount of the cheese. Next fill your boats with the vegetable and quinoa mixture and top with more cheese.
- Cover the dish with a layer of tin foil and cook in the oven for 25 minutes. After the 25 minutes are up, remove the tin foil and cook under the broiler for an additional 5-7 minutes depending on your desired crispiness.
- Serve with fresh cilantro and lime wedges.
