Ingredients Jump to Instructions ↓

  1. 4 large zucchini

  2. 8 cups water

  3. 1 teaspoon salt

  4. 1/2 cup chopped red onion

  5. 1 tablespoon olive oil

  6. 1 can (15 ounces) pinto beans, rinsed and drained

  7. 1 can (11 ounces) Mexicorn, drained

  8. 1 can (8 ounces) tomato sauce

  9. 1/2 cup chili sauce

  10. 1 teaspoon dried cilantro flakes

  11. 1/2 teaspoon ground cumin

  12. 3 ounces Gouda cheese, shredded

  13. 1/2 cup chopped tomato

Instructions Jump to Ingredients ↑

  1. Pinto Bean Zucchini Boats Recipe photo by Taste of Home 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 for 5-8 minutes or until crisp-tender. Drain and set aside.

  2. 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 for 5 minutes or until heated through. Sprinkle with cheese; cover and cook for 1 minute or until cheese is melted. Spoon into zucchini shells; sprinkle with tomato. Yield: 4 servings.


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