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Hemp Mexican Zucchinis

Hemp Mexican Zucchinis

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Craving a hearty and flavourful Mexican dish with a healthy twist? Look no further than these amazing Hemp Mexican Zucchinis! This recipe takes the classic stuffed pepper idea and gives it a vibrant twist using zucchini boats. Packed with protein-rich black beans, wholesome brown rice, and a kick of spice, these beauties are sure to become a new family favourite.

📌 Ingredients

  • 4 large zucchini
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 1 cup salsa sauce (choose your favourite heat level!)
  • 1 red bell pepper, cored and finely chopped
  • ½ cup hulled hemp seeds
  • ½ cup finely chopped red onion
  • ½ cup corn kernels
  • 1 chili pepper, cored and diced (adjust based on your spice preference)
  • Olive oil for cooking
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ½ cup fresh cilantro, finely chopped
  • Salt & pepper to taste
  • 1 cup shredded vegan cheese (optional)

📌 Directions

  1. Prepare the Zucchini Boats: Preheat your oven to 400°F (200°C). Using a sharp knife, carefully slice each zucchini in half lengthwise. Scoop out a portion of the flesh from each zucchini half, leaving a slight border for stability. You can reserve the scooped-out flesh for another recipe like zucchini fritters. Lightly brush the tops of the hollowed-out zucchinis with a teaspoon of olive oil and arrange them on a baking sheet lined with parchment paper, skin side down.
  2. Sauté the Filling: In a large pan over medium heat, add a drizzle of olive oil. Sauté the chopped onion and red bell pepper for 2-3 minutes, until softened. Add the cooked brown rice, black beans, corn kernels, and diced chili pepper. Season with cumin and chili powder, and stir to combine. Pour in your favourite salsa sauce and continue to cook for about 5 minutes, allowing the flavours to meld. Remove the pan from the heat.
  3. Assemble and Bake: Stir in the chopped cilantro and hemp seeds. Season the filling with salt and pepper to taste. Carefully spoon the filling mixture into each zucchini boat, ensuring they are evenly filled. Top with your choice of shredded vegan cheese (optional).
  4. Bake to Perfection: Cover the baking sheet with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden brown (if using), and the zucchini is tender-crisp.
  5. Serve & Enjoy! Carefully remove the baking sheet from the oven and let the stuffed zucchinis cool slightly before serving. Enjoy these delicious and nutritious Hemp Mexican Zucchinis on their own or pair them with a side salad, avocado slices, or your favourite toppings for a complete and satisfying meal.