4 large Zucchini

1 can black beans drained and rinsed

1 cup cooked brown rice

1 cup salsa

1 red capsicum diced

1/2 red onion diced

1/2 cup corn kernels

1 jalapeno cored and diced

Splash olive oil

2 tsp cumin

1 tsp chilli powder

1/2 cup chopped coriander

Salt to taste

1 cup grated cheese


Grease a casserole dish or baking try and set aside. Slice each zucchini in half lengthwise and hollow out the centre of each (where the seeds are). Lightly brush the tops with olive oil and place them skin side down in the casserole dish.


In a frying pan warm a splash of olive oil, add the onion, capsicum and jalapenos and cool 2-3mins, add rice, corn and beans along with the salsa, chilli powder and cumin. Stir everything together and continue to cook for 5 mins then remove from the heat and set aside.

Preheat oven at 200°C then stir in 1/4 cup coriander and salt to taste into the filling. Spoon mixture into each of the zucchini boats, sprinkle with cheese. Cover with foil. Bake in the oven for 25 mins. Remove foil and bake for another 5 mins.


Allow to cool for 5 mins and top with the left over coriander. Leftovers last up to 3 days in the fridge.


Taken from