Bean Stuffed Zucchini with Cheesy Sauce
  • 4 medium zucchini
  • 3tsp grapeseed oil or avocado oildivided
  • 1cup chopped red onion
  • 1 red bell pepperdiced
  • 1/2tsp saltdivided
  • 1 garlic cloveminced
  • 1/2tsp ground cumin
  • 1/2tsp chili powder
  • 1 – 14oz can black beansdrained and rinsed
  • 1cup frozen corn kernels
  • 1/2cup silken soft tofu
  • 2 Tbsp nutritional yeastsee tip
  • 1 Tbsp cider vinegar
  • 1/2tsp paprika
  • 1/2tsp onion powder
  • 1/2tsp garlic powder
  • 1/4cup cilantro
  1. Preheat oven to 350 F.
  2. Slice top and bottom knobs from each zucchini, then slice in half lengthwise. Use small spoon to scoop out center seeds of each squash, creating a crevice that will hold the black bean filling. On large baking sheet, arrange squash halves, cut side up; brush with 1 tsp oil and bake until very tender, about 20 minutes.
  3. While zucchini is baking, in large skillet over medium-high, heat 2 tsp oil and sauté onion, pepper and 1/4 tsp salt until they start to soften, about 5 minutes. Add in garlic and heat another minute. Stir in cumin and chili powder; heat for 30 seconds. Add in black beans and corn and continue cooking until everything is heated through.
  4. In blender container, place tofu, nutritional yeast, vinegar, paprika, onion powder, garlic powder, and 1/4 tsp salt and blend until smooth.
  5. To assemble, divide bean mixture among zucchini halves and drizzle on sauce. Garnish with cilantro.
Recipe Notes

Per serving: 236 calories; 14 g protein; 6 g total fat (1 g sat. fat); 37 g total carbohydrates (7 g sugars, 11 g fiber); 580 mg sodium