Southwestern Stuffed Zucchini
with Sweet Corn, Monterey Jack Cheese, and Cilantro
Southwestern Stuffed Zucchini
Tender zucchini boats filled with sweet corn, melty Monterey Jack, and fresh cilantro for a bright, savory Southwestern-style dinner.
Ingredients
For 2 servings
- ¾ cup Basmati Rice
- 1 box Black Beans
- 1 teaspoon Chili Flakes
- ¼ ounce Cilantro
- 1 unit Corn on the Cob
- ½ cup Monterey Jack Cheese
- 1 unit Roma Tomato
- 1 unit Veggie Stock Concentrate
- 1 unit Yellow Onion
- 2 unit Zucchini
Additional Ingredients
- 2 teaspoon Olive Oil
- unit Pepper
- unit Salt
PDF
DifficultyEasy
Total Time35m
Calories708
Protein33g
Carbs105g
Fat16g
Tags:
VeggieGluten-freeProtein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, use a melty plant-based cheese in place of Monterey Jack. To make it vegan, swap the cheese and check that your stock concentrate is vegetable-based; the rest of the dish is already vegetarian-friendly.
What to serve with it
Serve with a crisp green salad, lime wedges, or a chilled tomato salsa to brighten the southwestern flavors. It also works well with tortilla chips or a simple bean soup for a heartier meal.
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