• 4 zucchini (cut in half lengthwise)
  • 2 Tbsp olive oil (or other oil)
  • 1 c red bell pepper (diced)
  • 1⁄2 c green onions (diced)
  • 1 tsp cumin (ground)
  • 4 Tbsp salsa
  • 1 can black beans (15 ounce can. rinsed and drained.)
  • 1 c cheddar cheese (shredded)
  • salt and pepper (a pinch)
  • hot sauce (just a dash. optional.)


  1. Preheat oven to 400˚F.
  2. Scoop the flesh out of the zucchini halves. Gently squeeze it to extract any excess liquid. Then dice about a cup of the flesh to use for filling.
  3. Cook the zucchini boat upside down on an oiled sheet pan for 10-12 minutes. Remove from oven and turn the boats over.
  4. While zucchini is cooking, heat the olive oil in a skillet over medium-high heat. Saute the red pepper, green onions, and zucchini flesh for 3-5 minutes.
  5. Add the ground cumin, salsa and black beans, and cook another minute. Remove from heat and stir in the cheese, salt, pepper and hot sauce, if using.
  6. Evenly distribute the filling mixture between the zucchini boats. Return the filled boats to the oven and bake for 10-12 more minutes, until cheese is melted.


Recipe courtesy of Food For People