•  4 medium zucchini

  •  1 tablespoon of extra virgin olive oil

  •  1 red onion, diced

  •  1 red bell bell pepper, diced

  •  1 clove garlic, minced

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon fine sea salt

  • 1/4 teaspoon chili powder

  •  1.5 cups mushroom

  • fresh cilantro (for garnish)

  • botko nacho cheese

  • grain free crackers




  1. preheat the oven to 350of

  2. cut the top and bottom off each zucchini, then cut them in half lengthwise. use a spoon to

    scoop out the seeds from the center of each squash, creating an indentation that will hold the black bean filling. place the squash halves, cut side up, on a large baking sheet and bake at 350of until very tender, about 20 minutes.

  3. while the squash is baking, heat the olive oil in a large skillet over medium-high heat and sauté the onion and bell bell pepper until they begin to soften, about 5 minutes. add the garlic and sauté for another minute.

  4. add the mushrooms, cumin, salt and chili powder and stir until everything is heated through. turn off the heat and let the vegetables sit in the hot pan until the zucchini finishes cooking.

  5. to assemble, remove zucchini from the oven and fill each half with plenty of hot mushroom mixture.

  6. add nacho cheese and garnish with fresh cilantro.

  7. serve warm and side with botko’s grain free crackers.

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