Saturday, July 31, 2010

Mexi-Cali Zucchini Boats

This is my attempt at trying to be creative with all the zucchini that is starting to come in from the garden!  Bennett was super-excited about this meal when I put it on the menu, though he's never had zucchini boats before, so I am not sure what generated such anticipation and enthusiasm.  But, let me tell you, these were yummy!  Essentially, you can stuff your boats with whatever flavors and ingredients that you like; I opted for a Mexi-Cali flavor (this time!!), using ingredients that I had on hand and a fresh green bell pepper from the garden.  These boats are sure to come sailing in again this summer!  (Sorry, that was bad!)  :)  *And for the record, I'm not sure why I called them "Mexi-Cali."  I guess it just sounded festive!

Mexi-Cali Zucchini Boats
Source:  Karla

2 large zucchinis
1 lb. ground beef
1 tbl. olive oil
1-2 cloves fresh garlic, minced
1/2 onion, diced
1 jalapeno pepper, ribbed, seeded, and diced
1 medium green bell pepper, seeded and diced
1 tbl. chipotle pepper in adobo sauce, diced
1/2 cup frozen corn
1 can black beans, rinsed and drained
1 can diced tomatoes, slightly drained
1 tsp. cumin
1/2 tsp. red cayenne pepper
salt and pepper to taste
1 egg, beaten
1 cup shredded cheddar cheese
sour cream for serving

Directions:
Preheat oven to 375 degrees.  Cut each zucchini in half lengthwise and scoop out the seeds and pulp, leaving some around the inside of the skin.  Keep the ends on in order to help the boats hold their shape and the filling.  (Discard the pulp, or you may use it for something else).

In a skillet, brown the ground beef until no longer pink, chopping it as it cooks.  Drain.  Remove to a plate.

Drizzle olive oil in same skillet and add garlic, onion, jalapeno, and bell pepper.  Saute until fragrant and tender, 3-5 minutes.  Add ground beef, chipotle pepper in adobo, corn, beans, and tomatoes.  Add cumin and cayenne pepper; season with salt and pepper and stir to combine all ingredients.  Cook until warmed through to allow flavors to mingle.  Off heat and cool slightly.  Add beaten egg to meat mixture to help it stick together.

Spoon mixture into the scooped out zucchini halves.  Place zucchini boats on a rimmed baking sheet and place in oven.  Carefully, pour some water halfway up the sides of the pan.  Bake 25-30 minutes until zucchini is fork tender when pricked.  Sprinkle with cheddar cheese and heat in oven until melted.

Garnish with sour cream.

1 comment:

  1. I've been seriously addicted to zucchini lately and can't get enough new recipes! This one looks so flavorful and fantastic!

    ReplyDelete

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