• 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.

Subscribe to the newsletter

Join our email list and get access to specials deals exclusive to our subscribers and tips on how to lose weight.