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These hearty zucchini boats are jam-packed with a tasty filling of beans, peppers and onions, and of course, covered in our delicious Cutting Board Shreds.
Preheat the oven to 350ºF. Slice the zucchini in half lengthwise. Use a spoon to scoop out the center of each squash, creating a crevice that will hold the black bean filling.
Arrange the zucchini halves, cut-side-up, on a large baking sheet and bake them at 350ºF until tender, approx 20 minutes.
While the zucchini is baking, heat the olive oil in a large skillet over medium heat and saute the onion and pepper until they start to soften, approximatley 5 minutes. Add in the garlic and saute another minute.
Add in the black beans, cumin, salt, chipotle and chili powder, and stir until heated through. Turn off the heat and allow the vegetables sit in the warm pan until the zucchini is done cooking.
To assemble, remove the zucchini from the oven and fill each half with plenty of the hot black bean mixture. Top with a generous handful of Daiya Cheddar Style Cutting Board Shred.
Place the Zucchini back into the oven on boil until the cheeze has melted. Allow to cool slightly and enjoy!