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Mini Vegetarian Tex Mex Stuffed Zucchini Boats
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5 from 1 vote

Mini Vegetarian Tex Mex Stuffed Zucchini Boats

These easy Mexican-inspired Zucchini Boats are the perfect appetizer to serve even the pickiest crowd - they're gluten-free and vegetarian!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer
Cuisine: American
Keyword: zucchini boats
Servings: 24 bites
Calories: 93kcal
Author: Taylor Stinson

Ingredients

  • 3 in medium-sized zucchini cuthalf lengthwise
  • Salt & pepper to taste

Filling:

  • 1 tbsp olive oil
  • 1 1/4 cups brown, black or red lentils
  • 1 1/4 cups quinoa
  • 1 tbsp chili powder
  • 1/2 each red and yellow pepper diced
  • 1 medium-sized plum tomato deseeded and diced
  • 1/2 small yellow onion diced
  • 1 clove garlic minced
  • 3/4 cup salsa
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup shredded cheddar cheese 2 tbsp reserved for garnish
  • 1/3 cup fresh cilantro or parsley minced

Instructions

  • Preheat oven to 400 F.
  • Cook lentils and quinoa each according to package directions.
  • Slice zucchini in half lengthwise, then scoop out flesh. Place on a parchment-lined baking sheet, then season with salt and pepper. Bake for 8 min until zucchini is just tender.
  • Meanwhile, heat olive oil in a large frying pan on med-high heat. Add all filling ingredients except for cheese and cilantro. Saute for 5-6 min, then remove from heat, stirring in cheese and cilantro.
  • Remove zucchini from oven and stuff with filling, then sprinkle with remaining 2 tbsp cheese. Bake for another 2 min until cheese is melted.
  • Remove from oven, then cut each zucchini boat into four different pieces. Serve immediately and enjoy!

Notes

NOTE: Nutritional info is for 1 bite out of 24 bites

Nutrition

Calories: 93kcal | Carbohydrates: 13g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 135mg | Potassium: 198mg | Fiber: 4g | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg