Vegetarian Recipe - Zucchini Boats

[Guest guest]

I wanted to share with you a recipe I made up last Friday for a

dinner meeting I was attending. The group consisted of veggies and

non-veggies alike, and I didn't tell anyone before hand that these

were vegetarian. The feedback was awesome! The one who raved the

most was the one most opposed to a veggie diet, you should have seen

his face when I revealed that the dish was veggie - priceless!

 

Zucchini Boats

 

3 medium zucchini

2 cloves garlic, minced

1/2 medium Vidalia onion, chopped

8 oz button mushrooms, chopped

1/2 green sweet pepper, chopped

1/2 red sweet pepper, chopped

1/2 yellow sweet pepper, chopped

1 Tbsp Mrs. Dash, original

1 can black beans, rinsed and drained

1 Tbsp adobo seasoning (see below)

8 oz. shredded mozzarella cheese

 

Preheat oven to 350 degrees. Cut zucchini in half lengthwise and

scoop out seeds. Carefully scoop out some flesh, leaving 1/4 inch

all around. Discard flesh or reserve it for another use. Place

zucchini in boiling water for 3-5 minutes, remove from water and

place upside down on towels to drain. Meanwhile, heat large non-

stick skillet over medium heat, spray pan with a spritz of olive

oil. Place onion and garlic in pan and cook, stirring occasionally,

until starting to get soft, 3 minutes. Add mushrooms to pan and

cook, stirring occasionally, until mushrooms release their liquid,

about 5 minutes. Add peppers and Mrs. Dash to pan and cook, stirring

occasionally until liquid from mushrooms has been absorbed, about 5

minutes. Remove pan from heat. In large mixing bowl, combine black

beans and adobo seasoning, tossing to combine. Add veggie mix to

beans and toss again to combine. Add shredded cheese and toss one

more time to combine. Spray a 9x13 baking dish with a spritz of

olive oil and arrange zucchini, cut side up, in dish. Fill zucchini

with veggie mixture, packing it in and piling it high on top. If you

have any leftover veggie mix just pile it around the zucchini. Bake

for approx. 20 minutes, until zucchini is tender and filling is

bubbly.

 

Serves 6.