I’m not sure Texans would embrace this particular dish as having anything to do with their cuisine, but this zucchini filled with black beans, salsa, and mozzarella and topped with chipotle Tabasco has got some of my favorite Tex-Mex flavors stuffed into a healthy roasted vegetable shell.
I got the cook times and temperature from Martha Stewart, bless her felon soul, but went rogue with the filling. I actually meant to add crushed tortilla chips to it for some more salty, carby goodness, but forgot at the last minute. Next time I make these I’ll definitely mix them in or sprinkle some over the filling before topping with cheese.
Like all of my Vegnesday creations, this is the product of the desire to eat something healthy(ish) that doesn’t take too long to cook after work. The prep time for these open-faced zucchini dugouts of goodness is really quick, and you can fill them with whatever’s on hand without having to run to the store for specific ingredients. Weekday dinner, ftw!
- 1 zucchini
- Coarse salt and ground pepper
- 4 tablespoons salsa
- 1 can black beans, drained and rinsed
- 5 ounces fresh mozzarella, torn into 1-inch pieces
- 1/2 cup crushed tortilla chips (optional)
- Chipotle Tabasco (optional)
Preheat the oven to 400 degrees and cover a baking sheet with tin foil. Halve the zucchini lengthwise and scrape out the seeds into a bowl. Place the two halves, cut side up, on the baking sheet and season them with salt and pepper. Add the beans and salsa (plus the tortilla chips, if using) to the zucchini scrapings in the bowl and mix to combine. Fill the zucchini halves with resulting mixture. (You’ll have some filling left over – I put it in a ramekin and baked it along with the zucchini.) Bake until the zucchini is tender, about 20 minutes.
Heat the broiler with a rack in the top position. Top the zucchini halves with mozzarella. Broil until the cheese is brown and bubbling, 1 to 2 minutes; then serve immediately.
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