Low-Carb Mexican Zucchini Boats are packed with your favorite Mexican flavors! Loaded with veggies, heart-healthy grains, and just a little heat, they are a low-carb must! #lowcarb #mexican #zucchiniboats
1cupcooked quinoa, brown rice, or pearled sorghum (any cooked grain works great and I often use Nu-Life Pearled Sorghum from Scott City, Ks in this recipe)
1cupof your favorite salsa
1red bell pepper, seeds and membranes removed, diced cored
1/2medium red onion, diced
1/2cupfrozen sweet corn or corn kernels cut from the cob
1jalapeño, seeds and membranes removed, minced
1/2cupfresh cilantro, chopped
Kosher salt and freshly ground black pepper, to taste to taste
1cupshredded Colby Jack or Pepper Jack Cheese, I prefer to use Alma Cheese Co-Jack or Pepper Jack cheeses, a delicious Kansas product
Slice each zucchini in half lengthwise, then hollow out each half (I use my Melon Baller or a grapefruit spoon); spray each half with non-stick spray or brush with a bit of oil. Place prepared zucchini halves into a greased 9 x 13 baking dish or a large well-seasoned cast iron skillet.
Heat a large skillet over medium heat; when the skillet is nicely hot, add the sausage, cumin, and chili powder, cooking until the sausage is full cooked throughout and the spices are fragrant.
Remove seasoned sausage to a bowl and reserve. Add the onion and bell pepper to the skillet and sauté for for 2-3 minutes in the pan drippings, or until vegetables are slightly softened.
Add the the cooked grain of your choice (quinoa, rice, or pearled sorghum), corn, black beans, and salsa. Return the sausage to the skillet and combine all ingredients well, including the cilantro; season mixture to taste with salt and pepper, cooking until mixture is hot throughout.
Spoon the warm filling into each of the zucchini halves; sprinkle with cheese, as desired, then cover with foil.
Bake in a preheated 400 degree F. oven for 25-30 minutes. Remove the foil and turn oven to broil setting. Cook Zucchini Burrito Boats for just a few minutes longer, or until cheese is bubbly and golden brown. Allow to cool for 5-10 minutes before serving. Garnish with more cilantro, salsa, and sour cream, if desired.