Cheesy Mexican Zucchini Boats with Black Beans, Salsa & Tossed Salad
- Time
- 35 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 (15 oz) cansblack beans
- 1 cupfrozen corn
- 2orange bell peppers
- ¼ cupranch dressing
- 2 cupssalsa
- 1 ⅓ cupsshredded cheese, Mexican blend
- 1 (5 oz) pkgspring mix (mixed greens)
- 4 mediumzucchini squash
- black pepper
- cumin, ground
- extra virgin olive oil
- salt
Cookware
- baking sheet pan
- can opener
- chef's knife
- colander
- cutting board
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- stirring spoon
- tongs
Per serving
- Calories
- 573
- Protein
- 27g
- Carbs
- 69g
- Fat
- 24g
- Fiber
- 22g
- Sodium
- 2376mg
Method
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