SERVES 2 • PREP TIME: 10 MINUTES • COOK TIME: 15 MINUTES
LOW-CARB • LOW-FAT/LOW-CHOLESTEROL • LOW-SODIUM • VEGETARIAN
30 MINUTES OR LESS, ONE-POT
These stuffed zucchini boats are hollowed out and then filled with soft black beans, sweet red peppers, and fresh herbs, and topped with savory mozzarella cheese before being baked to crispy perfection. The zucchini boats are soft but hold their form for a handheld bite. Zucchini is particularly high in pectin, a type of soluble fiber that helps lower LDL cholesterol.
1 cup canned low-sodium black beans, drained and rinsed
1 medium red bell pepper, diced
½ cup chopped fresh cilantro
¼ teaspoon dried oregano, plus more for sprinkling (optional)
2 large zucchini, cut in half lengthwise and seeds scooped out
2 ounces part-skim mozzarella cheese, shredded
1
.
Set an oven rack 6 inches below the broiler. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2
.
In a medium mixing bowl, combine the black beans, bell pepper, cilantro, and oregano. Add 4 tablespoons of the mixture into each scooped zucchini. Sprinkle 1 ounce of cheese evenly on top of each zucchini.
3
.
Bake for 10 minutes, then broil for 5 minutes more, until the cheese is crispy on top. Portion and plate, with a sprinkle of
oregano on top to taste (if using). This dish can be stored in an airtight container for up to 3 days, but is best served warm.
FLAVOR TIP:
Add 1 teaspoon of no-salt-added tomato sauce or
Arugula-Basil Pesto
into the scooped zucchini before the black bean mixture is added for a pizza-inspired bite.
Per serving:
Calories: 278, Total fat: 7g, Saturated fat: 4g, Cholesterol: 18mg, Sodium: 223mg, Potassium: 1363mg, Magnesium: 120mg, Carbohydrates: 39g, Sugars: 12g, Fiber: 14g, Protein: 18g, Added sugar: 0g, Vitamin K: 33mcg