Mexican Vegan Zucchini Boats [Low Calorie Recipe]

Step 1

If you don't have cooked brown rice, start by cooking your rice according to package directions. Rice will roughly triple in size, so use 1/3 cup raw brown rice to get approx 1 cup needed for this recipe.

Step 2

In a large skillet, add 2-3 tablespoons of water or broth along with the chopped onion and pepper and sauté until softened and reduced, approx 5 minutes. Turn off the heat and add the cooked rice, beans, corn, salsa, and all the seasoning and mix well. Taste and add more seasoning if desired, and then set aside.

Step 3

Line a 9"x13" (or similar size) baking dish with parchment paper and preheat your oven to 425 degrees F (218 degrees C).

Step 4

Slice your zucchini in half lengthwise as evenly as possible. Then carefully scrape out the flesh using a metal teaspoon. Place your hollowed zucchini boats hollow side up in your baking dish.

Step 5

Divide the stuffing between your 8 zucchini boats. Then cover the tray with parchment paper and then foil and bake for 25-30 minutes, until zucchini is easily pierced with a fork.

Step 6

Serve with guacamole and any other desired toppings.