Name: Cheesy Mexican Zucchini Boats with Black Beans, Salsa & Tossed Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; 1 ½ cups frozen corn; 3 orange bell peppers; 90 ml ranch dressing; 3 cups salsa; 2 cups shredded cheese, Mexican blend; 1 ½ (142 g) pkgs spring mix (mixed greens); 6 medium zucchini squash; black pepper; cumin, ground; extra virgin olive oil; salt

Cheesy Mexican Zucchini Boats with Black Beans, Salsa & Tossed SaladCheesy Mexican Zucchini Boats with Black Beans, Salsa & Tossed Salad — a 40-minute lunch recipe with 12 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

1 ½ cups frozen corn

3 orange bell peppers

90 ml ranch dressing

3 cups salsa

2 cups shredded cheese, Mexican blend

1 ½ (142 g) pkgs spring mix (mixed greens)

6 medium zucchini squash

black pepper

cumin, ground

extra virgin olive oil

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

Trim and halve zucchini lengthwise. Scrape out the soft flesh from the middle of each half, place in a large bowl, and set aside for later use.

Arrange zucchini halves, cut-side up, on a large baking sheet pan; drizzle with oil and season with salt and pepper.

Place zucchini boats in the oven and bake until starting to soften, 6-8 minutes.

Meanwhile, roughly chop reserved zucchini flesh and return to the bowl.

Drain and rinse beans. Add to the bowl with the zucchini along with salsa and spices; stir to combine the filling.

Remove zucchini boats from the oven, divide filling between them, and top with cheese. (Wipe bowl clean with paper towels and set aside for later use.)

Return zucchini boats to the oven and continue to bake until flesh is tender, filling is warmed through, and cheese is bubbly, 10-15 minutes. Remove from the oven.

Meanwhile, rinse corn under hot water (from the tap) to thaw. Pat dry with paper towels and place in the reserved bowl.

Trim, seed, and small dice bell peppers. Add to the bowl with the corn, along with the mixed greens, and set aside.

Right before serving, add dressing to the bowl with the mixed greens and toss to combine the salad.

To serve, divide zucchini boats and salad between plates. Enjoy!

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