love loaded potato skins? need a healthier alternative? you're in luck! using my imagination, & whatever i had on hand, i whipped up an original [not to mention SUPER easy] recipe for some southwest-inspired zucchini boats.
{you'll need}
no/low-fat sour cream
dash of taco seasoning
1/2 can black or pinto beans
1/2 can kernel corn
1/2 green bell pepper
1/2 red bell pepper
shredded cheddar or pepperjack cheese
salsa or pico de gallo
note: chopped onions & olives can be added for some extra spunk
{how-to}
1. preheat oven to 370o
2. scoop seeds & guts out of zucchinis to yield "boats", but leave more than just the skin
3. mix beans, corn, peppers, and a pinch of cheese
4. add sour cream until mixture has the consistency of a good macaroni salad- not too much, but enough to coat the "goods"
5. sprinkle taco seasoning across mixture & stir
6. fill hollowed zucchinis with mixture & top with shredded cheese
7. bake "boats" on tinfoil covered baking sheet or in pyrex casserole pan for roughly 10-15 minutes or until cheese is melty & mixture is warmed throughout
{pre-oven zucchini boats}
{my darling boyfriend showing off the finished product & his dinner}
{¡que rico!}
although this meal is quick & easy, eating the zucchini boats is NOT. easiest way? skipping the proper fork & knife. use your hands! fun & delicious? DOUBLE THREAT. geez, i'd even make the 90-mile float to florida on these "boats".
