Low-carb Tex Mex Stuffed Zucchini Boats with King Oscar Sardines give you a healthy dose of protein, fiber, and Omega-3s!
This recipe is sponsored by King Oscar | Thanks for supporting the brands I love and trust.
Zucchini is one of those veggies that I just can’t get tired of. You can roast it as a side, create crispy fried fritters, or stuff them with healthy goodies like I did here.
Admittedly, I’m not the best person to approach for low-carb dinner ideas. I shamelessly love carbs way too much. Which is exactly why it took me so long to tinker with a stuffed zucchini boat recipe.
I decided on a Tex Mex flavor blend because it allowed me to use substantial ingredients and big flavors with an otherwise light and neutral veg. Stuffed with a hearty blend of black beans, black olives, juicy tomatoes, red onions, red peppers, and King Oscar’s Skinless and Boneless Spanish Style Sardines, this dinner option gives you a healthy dose of protein, fiber, and Omega-3s.
King Oscar’s Skinless and Boneless Spanish Style Sardines.
KO’s Spanish-style sardines are a perfect fit for this recipe. Sustainably caught off the coast of Morocco, they’re hand-packed in pure olive oil with red chili pepper, sliced carrot, and sliced pickle. This results in a mild heat and savory flavor. Other KO variations that would work with this recipe are the Brisling Sardines in Tapatio Hot Sauce, Brisling Sardines in Extra Virgin Olive Oil with Hot Jalapeño Peppers, or Brisling Sardines in Zesty Tomato Sauce.
Away from the table…
No podcast, book, or show recommendations this week because… I had my baby! What a wild ride. He decided to show up 10 days early and has been keeping us incredibly busy—and awake :) But we’re totally obsessed with the little guy and he amazes us more and more every day. He’s already displaying incredible strength by holding his head up all on his own. And his legs offer up some pretty hefty kicks! I did eat a lot of KO sardines in my first trimester. I just might be able to attribute his strength and smarts to that ;)
If you can’t find KO’s Skinless and Boneless Spanish Style Sardines at your local supermarket, you can snag them on Amazon.
If you try this recipe or create your own variation, let me know in the comments! I love connecting with you. Then snap a photo and tag me on the Insta @killing__thyme to be featured in our newsletter.
Tex Mex Stuffed Zucchini Boats with King Oscar Sardines
- 2 large zucchini, cut in half lengthwise
- 1 TBSP olive oil
- 1 garlic clove, smashed and minced
- 1/3 cup diced red onion
- 1/2 cup diced tomatoes
- 1/3 cup diced red bell pepper
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Kosher salt and cracked black pepper, to taste
- 1 can of King Oscar Skinless and Boneless Sardines Spanish Style, drained
- 1/2 cup black beans
- 1/2 cup sliced black olives
- 1 cup shredded cheese, Mexican blend
- Freshly chopped parsley, for garnish
- Preheat oven to 375º F.
- Slice off the ends of the zucchini, then cut the zucchini in half lengthwise.
- Using a melon baller or a small spoon, carefully scoop out the inside of the zucchini to create a boat. Try not to scoop through too close to the bottom, or the zucchini will become limp once cooked and have trouble holding into the contents stuffed inside.Roughly chop the zucchini innards and set aside.
- Heat olive oil in a large skillet over medium heat. Add the zucchini innards, garlic, onions, tomatoes, bell pepper, cumin, and chili powder. Toss to coat and simmer for about 5-7 minutes, or until the onions and peppers are tender. Add salt and pepper to taste. Remove from heat and transfer the contents to a large mixing bowl.
- To the large mixing bowl, add the sardines, black beans, and sliced olives. Mix ingredients with a spatula or large spoon until well combined.
- Divide the filling between each zucchini boat and press the filling into the zucchini so its secure and and holds its shape. Sprinkle the tops of the zucchini equally with the shredded cheese.
- Bake in the oven, uncovered, for 30-35 minutes. Check on it periodically to ensure the zucchini aren't overcooking and becoming soggy.
- When ready, remove the zucchini from the oven, garnish with freshly chopped parsley, and serve.