Ingredients:

  • 3 medium zucchini, halved lengthwise
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup cooked zucchini pulp
  • 1 cup cooked brown rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 cup whole milk ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Slice the zucchini in half lengthwise. Use a spoon to scoop out the center flesh, leaving a 1/4 inch thick wall. Chop the scooped-out pulp finely and set aside.
  2. Brush the insides of the zucchini boats with olive oil and sprinkle with salt. Place in a baking dish and roast at 400°F (200°C) for 10 minutes.
  3. Heat olive oil in a skillet over medium heat. Add diced onion and red bell pepper, cooking until translucent (approx. 5 minutes).
  4. Stir in minced garlic and the reserved chopped zucchini pulp. Sauté for another 3-4 minutes until moisture evaporates.
  5. Fold in the cooked rice, black beans, oregano, and smoked paprika. Stir until cohesive, then remove from heat.
  6. In a mixing bowl, combine the sautéed vegetable mixture with ricotta cheese and half of the mozzarella cheese. Stir until velvety.
  7. Divide the mixture evenly among the pre-roasted zucchini boats, pressing down firmly with a spoon.
  8. Top each boat with the remaining mozzarella and Parmesan cheese.
  9. Bake for 20-25 minutes, or until the cheese is golden and bubbly.