Name: Nacho Mama’s Zucchini Boats
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 4 Medium Zucchini; 1 ½ cups Cooked Quinoa; 1 15 oz. can of Black Beans, rinsed and drained; 1 15 oz. can of Fire Roasted Tomatoes, drained; 1 cup Frozen Corn; 1 Diced Orange or Yellow Sweet Pepper; 1 Jalapeño Pepper, diced, be sure to remove seeds; 1 Small Sweet Onion, diced; ½ cup Chopped Cilantro; 2 tbsp Olive Oil; 2 tsp Cumin; 1 tsp Chili Powder, or more to taste; Salt to taste; 1 cup Shredded Colby Jack Cheese

I can honestly say that I am happy with who I am and how I look. That was not always true, particularly as a teen, but at this point in my life, I am quite content with who I am. Sure, I have bad hair days and some days with bags under my eyes, but I don’t have to please everyone, life’s too short for that. I don’t have to look like the stick figure models in the magazines, as long as I’m happy and healthy.

Ah, but there’s the rub. Having passed 40, I can no longer eat anything I want any time I want without consequence. But I LOVE food – I love it so much, I even write a blog about it. So, recently I started visiting a nutritionist to evaluate how and what I eat. It turns out I need to change a few things, like eating less carbs and eating way more protein. I have begun to log my food – insert audible groan here. But the benefit of this is an awareness of what I’m choosing and a greater appreciation for what I do eat.

Eating healthy is not new to us, as you may know from reading my About Me page. At age 39, my husband had a quadruple bypass surgery. It was not related to bad eating, but rather family genetics. But healthy eating and exercise are the best ways to live with Heart Disease. That being said, we were very vigilant for a long time, but old habits slid back in and convenience took over. The struggle is real!

But eating healthier doesn’t have to be difficult, it just requires more planning and thoughtfulness. Thankfully, you can find a mess of recipe ideas on the internet these days, and our local grocery stores are packed with bright colored produce and fresh farm products.

I have heard before that the healthiest way to shop the grocery store is to shop the perimeter primarily – produce, meats, cheeses, etc. This is mostly true, but there are some great pantry staples hiding in the middle you don’t want to miss. Canned beans are a great way to add protein to your meals and they still provide as much nutritional value as dried beans (try to look for low sodium choices.) They also cut down on your prep time. Canned tomatoes are also great. They have been minimally processed and save you so much time. You can also find some fabulous new grains that pack more of a health wallop than starchy potatoes and white rice.

Today’s recipe includes canned black beans and fire-roasted diced tomatoes, as well as quinoa, which is gluten-free and a complete protein. Pick up some fresh zucchini and some peppers and your ready to make this healthy dinner.

I hope you enjoy this recipe and please feel free to share with me any of your low calorie, high protein favorite recipes and tricks. We’re in this together!

AuthorMelissa JoyDifficultyIntermediate

Yields4 Servings

Prep Time40 minsCook Time30 minsTotal Time1 hr 10 mins

4 Medium Zucchini

1 ½ cups Cooked Quinoa

1 15 oz. can of Black Beans, rinsed and drained

1 15 oz. can of Fire Roasted Tomatoes, drained

1 cup Frozen Corn

1 Diced Orange or Yellow Sweet Pepper

1 Jalapeño Pepper, diced, be sure to remove seeds

1 Small Sweet Onion, diced

½ cup Chopped Cilantro

2 tbsp Olive Oil

2 tsp Cumin

1 tsp Chili Powder, or more to taste

Salt to taste

1 cup Shredded Colby Jack Cheese

Cook quinoa according to package. I used tricolor, but any kind will do. (You will have some left over for another recipe.) Set aside.

Preheat the oven to 400º F. Lightly spray a 9x13 baking pan. Wash your zucchini well.

Slice the zucchini in half lengthwise. Scoop out the inside with a teaspoon or melon baller. Be sure to leave about a half inch on each end, so your filling doesn't run out.

Using a brush, apply a thin layer of olive oil to the zucchini. Set aside.

Slice and dice your onion and peppers, handling the Jalapeño with care.

Heat 1 tbsp of olive oil in a skillet and sauté your onion and peppers for about 3 minutes, or until the onion begins to soften.

Add the quinoa, corn, black beans, tomatoes and spices and continue to cook for about 5 minutes. Remove from heat and set aside. Add half of the cilantro and mix in.

Spoon the filling into the zucchini boats. You may have some left over, depending on the size of your zucchinis. Save that to wrap in tortillas for lunch the next day, or just eat by the spoonful. Sprinkle the cheese on top of the boats and cover the pan with aluminum foil.

Bake in the oven for about 25 minutes. Switch the oven to broil and pop them back in for 5 minutes or until the cheese is brown and bubbly.

Let the boats cool for about 5 minutes before plating and garnishing with sour cream and the rest of the cilantro.

Ingredients