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Mexican Zucchini Boats with Spicy Cilantro Cream

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author This Season's Table

Ingredients

  • Zucchini Boats
  • 2 Large Zucchini
  • 2 cloves garlic minced
  • 1 cup tomatoes roughly diced
  • 1 can black beans rinsed and drained
  • 2 cups couscous prepared
  • 2 tbsp homemade taco seasoning
  • avocado oil for sauté
  • shredded cheese to topping if desired use dairy free to make recipe vegan friendly
  • Homemade Taco Seasoning - Mix all ingredients together and store in small mason jar.
  • 3 tbsp chili powder
  • 3 tsp cumin
  • 2 tsp himalayan pink salt
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 3/4 tsp onion powder
  • 2 tsp smoked paprika
  • 1/2 tsp cayenne pepper or red pepper flakes
  • 1/2 tsp cracked black pepper
  • Spicy Cilantro Cream
  • 1/2 cup veganaisse
  • 1/4 cup cilantro
  • 1/4 habanero pepper or 1/2 tsp Sriracha
  • juice of 1/2 lime

Instructions

  1. Heat oven to 350 degrees
  2. Slice zucchini in half long ways. Scoop out insides, roughly chop and set aside. Scrape zucchini with spoon to smooth out the inside.
  3. Heat 1 tbsp avocado oil. Add garlic and saute for 1 min. Add zucchini and saute for 3 min, or until water releases. Add tomatoes, black beans, couscous and taco seasoning. Stir well and remove from heat.
  4. Place filling back into zucchini boats and top with grated cheese if desired. Bake for 30 min, or until cheese is melted and zucchini is tender.
  5. Remove from heat and let cool 10 min before topping with spicy cilantro cream.
  6. To make cilantro cream: blend veganaisse, cilantro, lime and habanero until smooth. Add to Zucchini boats.
  7. Serve warm and enjoy!