One of my favorite vegetables to use while cooking is zucchini. Because of zucchini’s versatility, it can be used in many different ways and in a variety of forms. Zucchini boats are a great way to get the nutritional benefits of the vegetable, while enjoying the bolder flavors of what is packed inside. My recipe is a twist on a “Mexican-style” zucchini boat, filled with roasted red pepper, black beans, onions, quinoa, cilantro, and sweet and spicy chili mayo. Feel free to get creative and use your favorite types of zucchini boat fillings!

Ingredients:

• 1 large zucchini
• 1/2 cup quinoa
• 1 cup water
• 1/2 red bell pepper
• 1/2 sweet onion
• 1/2 can black beans
• 3 tbsp Sweet Chili Mayo (1 tbsp vegan mayo, 1 tsp sriracha, 1 tsp sweet chili sauce)
• 1 tsp fresh cilantro

Instructions:

• Preheat oven to 400 degrees.
• In a pot, boil 1/2 cup of quinoa with 1 cup of water. Once boiling, reduce to a simmer and cover with lid. Let simmer for 15 minutes or until quinoa is tender.
• Slice zucchini in half long-ways from stem to end. With a small spoon, scoop out seeds and make a long crater. Brush a little bit of olive oil onto the inside portions of the zucchini and then sprinkle with a pinch of salt and pepper.
• On a baking sheet covered with foil, place the zucchini halves (skin-side down) on sheet. Bake in oven for 10 minutes.
• Chop and dice bell pepper and onion and cook in a skillet until slightly caramelized. Stir in drained/rinsed black beans and tender/cooked quinoa. Stir to combine and heat for a few more minutes. Once combined and heated, add 2 tbsp spicy sweet mayo to bind mixture together. Add salt and pepper to taste.
• After zucchini has baked for 10 minutes, take out of oven and carefully stuff the zucchini boats with the bell pepper/onion/quinoa/black bean mixture. After boats have been stuffed, place back in the oven for 10-15 additional minutes, or until zucchini is tender/golden.
• Remove zucchini boats from oven and place onto dish or plate. Drizzle 1 tbsp Sweet Chili Mayo (1 tbsp vegan mayo, 1 tsp sriracha, 1 tsp sweet chili sauce) on top and add fresh cilantro. Enjoy!