Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 4 large zucchini, halved lengthways
- 5mL extra virgin olive oil cooking spray
- 250grams lean beef mince
- 1teaspoons Woolworths smoked paprika
- 420grams Woolworths no-added-salt black beans, rinsed, drained
- 3/4 cup Woolworths Australian shredded mozzarella
- 1/4 bunch coriander, leaves picked
- 250grams microwave brown rice, heated
- 300grams corn kernels, rinsed, drained
Description
Don't be scared to go a little overboard and add a dash of fun to meal time with these delightfully delicious zucchini boats stuffed with rice salad.
Method
Step 1 of 4
Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Using a small spoon, remove the flesh from the centre of the zucchini, leaving a 5mm-thick shell. Finely chop zucchini flesh and reserve in a bowl. Spray zucchini shells with oil and place, cut-side down, on the prepared tray. Cover with foil and bake for 15 minutes or until just tender.
Step 2 of 4
Meanwhile, lightly spray a large, deep frying pan with oil and heat over high heat. Add mince and cook, breaking up lumps with a wooden spoon, for 3-4 minutes until browned. Add reserved zucchini flesh, paprika and half of the beans and stir to combine. Cook, stirring, for 1-2 minutes, until heated through. Season with freshly cracked black pepper.
Step 3 of 4
Turn the zucchini shells cut-side up. Spoon mince mixture into each shell. Sprinkle with mozzarella. Bake for 10 minutes or until mozzarella is melted and zucchini is tender.
Step 4 of 4
Coarsely chop half of the coriander. Combine rice, corn, chopped coriander and remaining beans in a large bowl. Divide rice salad and zucchini among plates. Serve sprinkled with remaining coriander.
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