Ingredients
- 4 medium zucchini
- 1 cup cooked rice
- 1/2 cup corn kernels
- 1/2 cup diced bell peppers (any colour)
- 1/2 cup diced tomatoes
- 1/2 cup Root-Free | Slow Cooked Black Bean Sauce
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup shredded vegan cheese (optional)
Instructions
- Prepare Zucchini: Preheat oven to 375°F (190°C). Cut zucchini in half lengthwise and scoop out the seeds to create boats.
- Prepare Filling: In a bowl, combine cooked rice, corn, bell peppers, diced tomatoes, and Root-Free | Slow Cooked Black Bean Sauce. Season with dried oregano, salt, and pepper.
- Stuff Zucchini: Brush zucchini boats with olive oil and place them on a baking sheet. Spoon the filling mixture into each zucchini boat.
- Bake: Sprinkle shredded vegan cheese on top if using. Bake for 20-25 minutes until zucchini is tender and the filling is heated through.
- Serve: Serve hot as a nutritious and flavorful main dish.
