Appetizers & Starters > Vegetarian Starters > Stuffed Vegetables > Stuffed Zucchini Boats

Spicy Black Bean & Corn Stuffed Zucchini Boats with Chipotle Crema

Add a kick to your appetizer game with these Spicy Black Bean & Corn Stuffed Zucchini Boats! Tender zucchini halves are loaded with a flavorful black bean and corn filling, seasoned with Southwestern spices. Topped with a creamy and smoky chipotle crema, these boats are sure to be a crowd-pleaser.

Prep Time
25 minutes
Cook Time
25 minutes
Servings
6
Ingredients
  • 3 medium Zucchini
  • 1 can Black Beans
  • 1 cup Corn
  • 1/2 cup Red Bell Pepper
  • 1/4 cup Red Onion
  • 1 Jalapeño
  • 1/4 cup Cilantro
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Cumin
  • 1/4 teaspoon Smoked Paprika
  • 1 tablespoon Olive Oil
  • 1 tablespoon Lime Juice
  • to taste Salt
  • to taste Black Pepper
  • 1/2 cup Sour Cream
  • 1 Chipotle Pepper in Adobo Sauce

Prepare the Zucchini

Preheat oven to 375°F (190°C). Wash the zucchini and cut them in half lengthwise. Scoop out the flesh, leaving about a 1/4-inch border. Chop the scooped-out zucchini flesh and set aside.

Sauté the Vegetables

Heat olive oil in a skillet over medium heat. Add the diced red bell pepper, red onion, and jalapeño and cook until softened, about 5-7 minutes. Add the chopped zucchini flesh and cook for another 3 minutes.

Make the Filling

Add the black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Cook for another 5 minutes, stirring occasionally, until heated through. Stir in the fresh cilantro and lime juice.

Prepare Chipotle Crema

In a small bowl, combine the sour cream (or Greek yogurt), minced chipotle pepper, and adobo sauce. Mix well. Adjust the amount of chipotle pepper and adobo sauce to your desired level of spiciness.

Stuff the Zucchini Boats

Spoon the black bean and corn mixture into the zucchini boats, packing it firmly.

Bake

Place the stuffed zucchini boats on a baking sheet. Bake for 20-25 minutes, or until the zucchini is tender and the filling is heated through.

Serve

Let the zucchini boats cool slightly before serving. Drizzle with the chipotle crema and garnish with extra cilantro if desired. Enjoy!

← Roasted Harissa Cauliflower Bites with Lemon-Tahini Drizzle Spicy Black Bean and Corn Stuffed Tomatoes →

FAQ

  • Can I make this milder?

    Yes! Remove the seeds and membranes from the jalapeño before mincing, or omit the jalapeño entirely. Start with a small amount of chipotle pepper in the crema and add more to taste.
  • Can I use frozen corn?

    Yes, frozen corn works perfectly. Just be sure to thaw it before adding it to the skillet.
  • Can I add cheese?

    Yes! Shredded cheddar cheese, Monterey Jack cheese, or cotija cheese would be delicious additions. Sprinkle the cheese over the filling before baking.