Mexican zucchini boats
Servings
2
Servings
2
Ingredients
  • 2 zucchinis
  • 1tbsp extra virgin olive oil
  • 240grams kidney beanstinned
  • 1/2cup corn kernelsfresh or tinned
  • 1/3cup fresh corianderchopped
  • 2 Tomatoesdiced
  • 1/4 red onionfinely diced
  • 2tbsp lime juice
  • 1/3cup reduced-fat Greek natural yoghurt
  • 1/2 avocadodiced
  • Pepperto taste
Instructions
  1. Pre-heat oven to 180C.
  2. Slice the zucchini lengthways and scoop the centre out of each half to make a well in the middle. Discard the centre seeds/flesh.
  3. Place zucchini halves on a lined baking tray, skin-side down.
  4. Drizzle with olive oil and place in the oven for 10 minutes.
  5. Meanwhile, mix together the drained kidney beans, corn, coriander, tomato, red onion and lime juice.
  6. Remove zucchini from oven, fill the centre wells with the salsa mixture and return to the oven for 5 minutes or until filling is warmed through.
  7. Top each zucchini boat with yoghurt and avocado to serve.
Recipe Notes

385 calories per serve

Print Recipe
Mexican zucchini boats
Course Main Dish
Cuisine Vegetarian
Servings
Ingredients
  • 2 zucchinis
  • 1 tbsp extra virgin olive oil
  • 240 grams kidney beans tinned
  • 1/2 cup corn kernels fresh or tinned
  • 1/3 cup fresh coriander chopped
  • 2 Tomatoes diced
  • 1/4 red onion finely diced
  • 2 tbsp lime juice
  • 1/3 cup reduced-fat Greek natural yoghurt
  • 1/2 avocado diced
  • Pepper to taste
Course Main Dish
Cuisine Vegetarian
Servings
Ingredients
  • 2 zucchinis
  • 1 tbsp extra virgin olive oil
  • 240 grams kidney beans tinned
  • 1/2 cup corn kernels fresh or tinned
  • 1/3 cup fresh coriander chopped
  • 2 Tomatoes diced
  • 1/4 red onion finely diced
  • 2 tbsp lime juice
  • 1/3 cup reduced-fat Greek natural yoghurt
  • 1/2 avocado diced
  • Pepper to taste
Instructions
  1. Pre-heat oven to 180C.
  2. Slice the zucchini lengthways and scoop the centre out of each half to make a well in the middle. Discard the centre seeds/flesh.
  3. Place zucchini halves on a lined baking tray, skin-side down.
  4. Drizzle with olive oil and place in the oven for 10 minutes.
  5. Meanwhile, mix together the drained kidney beans, corn, coriander, tomato, red onion and lime juice.
  6. Remove zucchini from oven, fill the centre wells with the salsa mixture and return to the oven for 5 minutes or until filling is warmed through.
  7. Top each zucchini boat with yoghurt and avocado to serve.
Recipe Notes

385 calories per serve