Protein Boost | El Máximo Mexican Zucchini Boats with Halloumi
Sour Cream & Cilantro Drizzle
Cooking time
30 minutes
Servings
2/4
Calories
800 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. These roasted zucchini boats aren’t just fully loaded, they’re overloaded. Mexican flavours spill over the sides, in a delicious jumble of black beans, tart green tomatillos and nutritious quinoa for even more sustenance. It's all awash in warm spices, sour cream and freshly chopped cilantro.
We will send you:
- 2 Green zucchini
- 14g Cilantro
- 225g Tomatillos
- 540ml Black beans (canned)
- 95g Red & white quinoa
- 43ml Sour cream
- 125g Halloumi
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk
You will need:
Large pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
28 g
Saturated Fat
14 g
Sodium
1770 mg
Total Carb
96 g
Sugars
12 g
Protein
41 g
Fibre
27 g
Preparation
Cook the quinoa
- Preheat the oven to 450°F.
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, ½ the spices, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff the quinoa.
Roast the zucchini boats
- Meanwhile, halve the zucchini lengthwise; make a thin slice lengthwise on the bottoms to stabilize. Scoop out the flesh; roughly chop the flesh.
- On a lined sheet pan, toss the zucchini halves with a drizzle of oil and S&P.
- Arrange, hollow-sides up, and roast, 14 to 16 min., until softened.
Mise en place
- Meanwhile, drain and rinse the black beans.
- Remove the husks from the tomatillos; small-dice.
- Roughly chop the cilantro leaves and stems.
- In a small bowl, combine the sour cream, 1 tbsp water (double for 4 portions) and S&P.
Start the filling
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the zucchini flesh, tomatillos, remaining spices and S&P.
- Sauté, 3 to 5 min., until softened.
- Add the black beans and cook, stirring often, 1 to 2 min., until warmed through.
Finish the filling & stuff the zucchini boats
- To the pot of quinoa, add the filling and ½ the cilantro; stir well.
- When the zucchini boats have softened, stuff with the filling.
Plate your dish
- Divide the zucchini boats between your plates.
- Drizzle with the sour cream.
- Garnish with the remaining cilantro.
- Serve any remaining filling on the side. Bon appétit!
