Mexican Style Zucchini Boats


  • 4 zucchinis, halved lengthways with ¾ of inside esh removed (use a melon baller or teaspoon) to create the ‘boats’
  • ¾ cup diced red onion
  • 1 cup diced roma tomatoes
  • 1 cup diced red capsicum
  • 1 red chilli (optional), finely sliced, remove seeds to reduce heat
  • ½ cup corn kernels
  • 1 ¼ cup (1 x 400g tin) cooked black beans
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 4 teaspoons PICKLD Coriander Seasoning Premium BlendSalt & pepper to taste
  • Optional: Top with shredded vegan cheese or sliced avocado

Ready In

35 min



Nutritional Facts

    How To Cook :

    Step 1

    Preheat oven to 200 C.

    Step 2

    Line baking trays with baking paper and position zucchini boats on them.

    Step 3

    Heat oil in a large pan or saucepan, add onion and sauté for 2 minutes.

    Step 4

    Add capsicum and chilli and sauté for another 2 minutes.

    Step 5

    Add tomato and corn sauté for 1 minute.

    Step 6

    Mix through PICKLD Coriander Seasoning, black beans, lemon juice and season with salt and pepper to taste.

    Step 7

    Spoon the mix into the zucchini boats and bake for 20 minutes (if desired, top with vegan cheese or sliced avocado after 15 minutes and return trays to the oven for the remaining 5 minutes).

    Step 8

    Serve warm topped with additional PICKLD Coriander Seasoning if desired.

    Add to Favourites Print Recipe FULL SCREEEN


    You may also like this recipes

    Leave A Comment