Main dishes · CRESPO KITCHEN

Zucchini Boats with Beans and Mango

Zucchini halves baked with beans, tomatoes and diced mango.

45 min approx.4 servingsFresh mango

Ingredient photograph: Frozen mango cubes. Ella Olsson from Stockholm, Sweden · CC BY 2.0. Original. Photography credits.

Ingredients

4 medium zucchini
1½ cups cooked pinto beans
1 cup firm diced mango
1 chopped tomato
½ cup grated cheese
1 tablespoon oil
½ teaspoon oregano
½ teaspoon salt

Method

Heat oven to 200°C/400°F. Halve zucchini lengthwise and scoop centers with a spoon, leaving 1 cm walls; chop the pulp.
Brush halves with half the oil and bake 12 minutes. Sauté pulp and tomato in remaining oil 5 minutes.
Add beans, oregano and salt to skillet, cook 3 minutes and mix in mango.
Fill halves, cover with cheese and bake 15 more minutes until center reaches 74°C/165°F.

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Research sources

Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: