Zucchini "boats" overflow with Tex-Mex flavors and pack the heat of poblano pepper.

Source: Midwest Living


Recipe Summary

30 mins
20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Trim ends of zucchini; cut each zucchini in half lengthwise. Using a melon baller or a small measuring spoon, scoop out and discard pulp, leaving 1/4-inch-thick shells. Place zucchini shells, cut sides up, in a shallow baking pan.

  • In a large nonstick skillet cook chile pepper and onion in hot oil over medium heat about 6 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute more. Stir in corn, tomato, and black beans. Cook about 2 minutes or until heated through, stirring occasionally. Remove from heat. Stir in 1/4 cup of the cheese and the cilantro.

  • Using a small spoon, divide bean mixture evenly among zucchini halves, packing filling lightly and mounding as needed. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 20 minutes or until zucchini is tender.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

243 calories; fat 9g; cholesterol 20mg; saturated fat 4g; carbohydrates 31g; mono fat 2g; poly fat 1g; insoluble fiber 6g; sugars 6g; protein 15g; vitamin a 1603.5IU; vitamin c 1.9mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 2.4mg; vitamin b6 0.7mg; folate 96.8mcg; vitamin b12 0.2mcg; sodium 274mg; potassium 1009mg; calcium 282.7mg; iron 3.2mg.