Mexican-inspired Stuffed Zucchini Boat Bites
These easy Mexican-inspired Stuffed Zucchini Boat Bites are the perfect appetizer to serve even the pickiest crowd. Gluten-free and vegetarian, they’re a versatile and healthy appetizer that everyone will love, and they cater to many different dietary restrictions.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
- 3 medium sized Zucchini cut in half lengthwise
- Salt and Pepper to taste
Filling
- 1 tbsp Olive Oil
- 1 1/4 cups Brown, Black or Red Lentils
- 1 1/4 cups Quinoa
- 1 tbsp Chili Powder
- 1/2 each Red and Yellow Pepper diced
- 1 medium sized Plum Tomato deseeded and diced
- 1/2 small Yellow Onion diced
- 1 clove Garlic minced
- 3/4 cup Salsa
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 3/4 cup Cheddar Cheese shredded, 2 tbsp reserved for garnish
- 1/3 cup Cilantro or Parsley fresh, minced
Preheat oven to 400 F.
Cook lentils and quinoa each according to package directions.
Slice zucchini in half lengthwise, then scoop out flesh. Place on a parchment-lined baking sheet, then season with salt and pepper. Bake for 8 min until zucchini is just tender.
Meanwhile, heat olive oil in a large frying pan on med-high heat. Add all filling ingredients except for cheese and cilantro. Saute for 5-6 min, then remove from heat, stirring in cheese and cilantro.
Remove zucchini from oven and stuff with filling, then sprinkle with remaining 2 tbsp cheese. Bake for another 2 min until cheese is melted.
Remove from oven, then cut each zucchini boat into four different pieces.
Serve immediately and enjoy!