Ingredients
4 medium zucchini squash
2 orange bell peppers
1 (5 oz) package of spring mix (mixed greens)
4 tsp extra virgin olive oil
A pinch of salt
¼ tsp black pepper
2 (15 oz) cans of low-sodium black beans, drained and rinsed
2 cups low-sodium salsa
1 tsp ground cumin
½ cup frozen corn, thawed
1 cup shredded low-fat cheese 2 tbsp low-fat Greek yogurt
Step 1: Preheat oven to 450°F
Step 2 : Prepare the Vegetables
- Wash and dry all produce. Halve the zucchini lengthwise and scrape out the flesh to create boats. Roughly chop the flesh and set aside.
- Small dice the bell peppers. If using pre-washed mixed greens, set aside until serving.
Step 3: Bake Zucchini Boats
- Arrange zucchini halves on a baking sheet. Mist lightly with olive oil spray and season with a pinch of salt and black pepper. Bake for 5-7 minutes until they begin to soften.
Step 4: Prepare the Filling
- Combine the chopped zucchini flesh, drained and rinsed black beans, salsa, cumin, and a pinch of salt and black pepper in a bowl.
Step 5: Stuff and Bake
- Fill the zucchini boats with the bean mixture, sprinkle with low-fat cheese, and bake for another 10 minutes until the cheese is bubbly and the zucchini is tender.
Step 6: Prepare the Salad
- Thaw the corn by rinsing under warm water, then pat dry. Combine in a bowl with diced bell peppers and mixed greens.
- Just before serving, toss the salad with low-fat Greek yogurt, using it as a creamy dressing.
