It’s not that I don’t eat meat…it’s just that I eat vegetables a whole lot more! When faced with a large quantity of zucchini, my first instinct is to make Mom’s Zucchini Pie but sometimes you just need a few favorite dish! This recipe for Baked Zucchini Boats is from yours truly and I’m so impressed with how simple it was!

You’ll need:

• 2 large Zucchini
• 1 can Black Beans
• Breadcrumbs
• 1/2 -1 tsp. Tandoori Roasting blend (or favorite spice)
• Shredded Cheese
• Misto Olive Oil

Directions:

1. Preheat oven to 360° F and line a baking sheet with tin foil and a few spritzes of oil Misto™.
2. Wash zucchini with a vegetable scrubber.
3. Slice each length-wise once.
4. Using a sturdy measuring spoon, scoop the inside of each zucchini into a bowl. Leave about 1/4 inch from the edge.
5. Using an electric chopper (or potato masher), pulse zucchini flesh until finely minced.
6. With a strainer, push out the excess fluid.
7. Pour rinsed black beans into bowl with mash and stir to combine.
8. Add some bread crumbs to thicken the mixture. You will have to eye this – Goldilocks style – not too wet and not too dry! Stir mixture again.
9. Add 1-2 medium pinches of shredded cheese. You’ll be adding more before baking.
10. Sprinkle 1/2 – 1 teaspoon of Tandoori Roasting Blend seasoning and stir again.
11. Scoop mixture back into each zucchini boat. There should be exactly enough for all 4 zucchini boats.
12. Top each boat with more shredded cheese.
13. Bake, loosely covered with tin foil, at 360° F for 20 minutes.
14. Then, uncover and bake at 375° F for about 15 minutes more.

Zucchini boats should be tender with a slight firmness. Serves 2-4 people.

Hope you enjoy!