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Zucchini Boats Stuffed with Quinoa & Fire Roasted Corn

Zucchini Boats Stuffed with Quinoa & Fire Roasted Corn Green Giant
Quinoa, fire roasted corn, black beans and a little heat fills out these hollowed-out zucchini boats.


4 medium (7-inch) zucchini, cut in half lengthwise
1/2 cup uncooked white quinoa, rinsed, drained
1 cup vegetable broth
1 teaspoon olive or vegetable oil
1 tablespoon water
1 teaspoon finely chopped garlic
1/4 cup canned Joan of Arc® Black Beans, drained, rinsed
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/2 cup shredded Mexican cheese blend (2 oz)
Fresh cilantro leaves, if desired

  • 1 Heat oven to 350°F. Using teaspoon, scoop out zucchini seeds and pulp, leaving a 1/4-inch wall. Place on microwavable plate, cut side up. Cover and microwave on High 3 to 4 minutes or until zucchini is almost tender. Set aside.
  • 2 In 1 1/2-quart saucepan, mix quinoa and vegetable broth; heat to boiling. Reduce heat to medium-low; cover and simmer 12 to 14 minutes or until quinoa is tender. Drain, if necessary.
  • 3 Meanwhile, in 10-inch nonstick skillet, heat oil and water over medium-high heat. Add frozen vegetable blend; cover and cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Remove cover; add garlic during last 30 seconds, stirring constantly.
  • 4 In medium bowl, mix vegetable blend mixture, quinoa, black beans, chili powder, cumin and salt. Place zucchini in 13x9-inch glass baking dish, cut sides up. Spoon about 1/3 cup mixture into each zucchini half, mounding slightly.
  • 5 Cover with foil. Bake 15 to 20 minutes or until stuffing is thoroughly heated and zucchini is tender. Remove foil, and sprinkle each zucchini half with 1 tablespoon cheese. Bake 1 to 2 minutes or until cheese is melted. Top with cilantro leaves.

Sizes of zucchini can vary. Adjust filling accordingly to sizes being used.Try queso fresco cheese for a new way to top your boats!