cumin-lime and black bean zucchini boats
When life throws you HUNDREDS of pounds of zucchini, you book an appointment with the chiropractor and then get cooking.
I’m not going to lie to you, deep down I have a complete and utter hatred for summer squash and zucchini. And while I love cooking these guys up in the kitchen there is nothing I dread more than harvesting heavy crate after heavy crate at the farm. My lower back and upper arms will never be the same again. The good news is that our customers at the market are happy and I figure that makes it all worth it!
It really is amazing how one minute we can be cranky and tired at the farm and the next minute we are happily selling our produce to our community. I tell ya, farming isn’t just physically exhausting it’s emotionally draining too. That is why we always end our day with an ice cold beer. It brings us back to neutral.
In honor of all the squash still available at our farm and at farmers markets all over, I made us all stuffed zucchini boats. I invite you all to play around with this recipe. Use whatever filling you think would taste great. Pour a beer (it’s good for sore muscles!) and dig in.
Cumin-Lime and Black Bean Zucchini Boats
Prep Time: 10 mins. Cook Time: 30 mins. Serves: 2
- 2 medium-size yellow or green zucchini
- 1-2 TBS olive oil
- 1 small yellow onion, finely chopped
- 2-3 cloves of garlic, minced
- 1 serrano pepper, seeded and diced
- 1 cup organic black beans, drained and rinsed
- 1 cups cherry tomatoes, sliced in half
- 1/4 cup shredded pepper jack cheese
- 1 cup pre cooked quinoa or rice
- 1 small bunch of cilantro
- For the dressing:
- 2 TBS olive oil
- 1 tsp ground cumin
- 1 TBS honey
- Juice from 1 lime
- pinch of crushed red pepper flakes
Preparation
- Preheat oven to 375
- Whisk together all the ingredients for the dressing and set aside.
- Cut the zucchini lengthwise down the middle. Use a small spoon to scoop out the middle leaving a 1/4 inch shell.
- Heat olive oil in a medium sized skillet. Add onion and sauté for about 5 minutes. Add garlic, serrano pepper, tomatoes, and black beans. Cook until everything is heated through. About 5 more minutes.
- Add cooked quinoa to the pan and drizzled with dressing.
- Divide mixture between the squash halves. Top with pepper jack cheese and place in the oven for about 25-35 minutes (or until heated through)
- Garnish with cilantro and enjoy!
Notes
Use this recipe as a guide. Adjust measurements and ingredients and necessary. Always taste test as you go and add anything you feel is missing.
Until you posted the fritter idea I was never a summer squash/zucchini fan either — bland and in need of help. And the excess water issue. But I have been having a grand time riffing on that post. Even found a Trader Joe dip of yogurt, kale and spinach that is a lazy day topping for them.
These sound like winners, too. Have to put them in the queue for next week.
Jean,
Summer squash can be tricky. I’ve learned to embrace it though. Let me know if you try this. And please let me know if you try any of my beet recipes. I know you aren’t a beet lover but maybe with enough garlic and some cheese you will change your mind 🙂
This is brilliant! and If I lived anywhere close to you, I’d stop by your farmers market and load up. Your produce always looks so fantastic.
Do you give out recipe cards with your produce? You always have such good ideas of what to do with it.
Zucchini boats with beans is a great idea!! I have a ridiculous amount of zucchini from the summer too (though I’m sure a LOt less then you guys!) and this is a nice switch up from my standard roast-and-throw-in-a-pasta route.
I think you should compile everything into a cookbook. I was taking recipes from different blogs for awhile, but now I almost solely cook from your site. Also, consider opening a restaurant? I am constantly amazed by how simple, yet incredibly delicious and nutritious your recipes are! You are a culinary genius.
Thanks for the lovely comment Kourtni! I would love to have a cookbook. Maybe this winter when I have more time I will think about that! Thanks for reading the blog and cooking my recipes. It means the world to me!
My GOD that beer looks good! (And your produce/meals ain’t bad looking, either.)
All lovely. In the photo of your produce for sale at the farmer’s market, I see a cute little patty pan in the summer squash bin. I just picked my first today, finally. I had to pick up a couple more at my local produce stand to sauté tonight. Anything more interesting I could do with them besides sauté in butter with onions and black pepper? Such a grandma dish. (Though I loved her very much!)
Hi Julie,
I love patty pans too! I think they would taste great roasted with a little parmesan cheese and garlic. Another option would be to slice them and put on the grill. I think they would look really beautiful on a pizza as well. If you get the big patty pans you can stuff those too! I hope this helps!
Oh, I have a big block of pepper jack cheese in the fridge–I should make these! 😀 Look at all that gorgeous produce you guys grew. Amazing!
These zucchini boats are pretty darn good!
Ugh I am way too far behind in my blog reading the past week or so. These look fabulous, and I’m looking forward to my next farmer’s market zucchini haul so I can make these!
let me know if you try them!
Have made this recipe twice now and have loved every bite. Wonderful combination of flavors. Instead of boats, I chop the zucchini into chunks and make it into a casserole. Delish!!