Mexican Zucchini Boats with Spicy Cilantro Cream

Name: Mexican Zucchini Boats with Spicy Cilantro Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Chili Powder; 3 teaspoons Cumin; 2 teaspoons Himalayan Pink Salt; 1 teaspoon Garlic Powder; 1 teaspoon Oregano; 3/4 teaspoons Onion Powder; 2 teaspoons Smoked Paprika; 1/2 teaspoons Cayenne Pepper; 1/2 teaspoons Cracked Black Pepper; 2 Large Zucchini; 1 Tablespoon Avocado Oil For Saute; 2 cloves Garlic, Minced; 1 cup Diced Tomatoes; 1 can (15 Oz. Size) Black Beans, Rinsed; 2 cups Cooked Couscous, Prepared According To Package Instructions; 2 Tablespoons Homemade Taco Seasoning; Shredded Cheese If Desired; 1/2 cups Veganaisse; 1/4 cups Cilantro; 1/4 Habanero Pepper; 1/2 Lime, Juiced

Servings: persons

3 Tablespoons Chili Powder
3 teaspoons Cumin
2 teaspoons Himalayan Pink Salt
1 teaspoon Garlic Powder
1 teaspoon Oregano
3/4 teaspoons Onion Powder
2 teaspoons Smoked Paprika
1/2 teaspoons Cayenne Pepper
1/2 teaspoons Cracked Black Pepper
2 Large Zucchini
1 Tablespoon Avocado Oil For Saute
2 cloves Garlic, Minced
1 cup Diced Tomatoes
1 can (15 Oz. Size) Black Beans, Rinsed
2 cups Cooked Couscous, Prepared According To Package Instructions
2 Tablespoons Homemade Taco Seasoning
Shredded Cheese If Desired
1/2 cups Veganaisse
1/4 cups Cilantro
1/4 Habanero Pepper
1/2 Lime, Juiced

1
1.
2
Heat oven to 350 F. 2.
3
Mix all the spices together for the homemade taco seasoning.
4
3.
5
Slice zucchini in half lengthwise.
6
Scoop out the insides (leave a little bit so the shell still has some structure), roughly chop the removed flesh and set aside.
7
Scrape zucchini shells with a spoon to smooth out the inside.
8
4.
9
Heat the avocado oil in a medium-sized saute pan.
10
Add garlic and saute for 1 minute.
11
Add zucchini flesh and saute for 3 minutes, or until water releases.
12
Add tomatoes, black beans, couscous and listed amount of taco seasoning.
13
Stir well and remove from heat.
14
5.
15
Place filling back into the zucchini boats and top with grated cheese if desired.
16
Place them on a baking tray.
17
Bake for 30 minutes, or until cheese is melted and zucchini is tender.
18
6.
19
Remove from oven and let them cool 10 minutes before topping with spicy cilantro cream.
20
7.
21
To make cilantro cream: blend veganaisse, cilantro, lime and habanero in a food processor until smooth.
22
Drizzle over the zucchini boats.
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8.
24
Serve warm and enjoy!

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 Tablespoons Chili Powder, 3 teaspoons Cumin, 2 teaspoons Himalayan Pink Salt, 1 teaspoon Garlic Powder, and more.

Yes, Mexican Zucchini Boats with Spicy Cilantro Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!