Southwest Stuffed Zucchini

Perfect for when those giant zucchinis start coming out of the garden.  


What you'll need:

2-4 zucchini, sliced lengthwise

1 can black beans, rinsed and drained
2 ears corn, cut from cob
1 tsp chili powder
1 tsp cumin
cracked pepper

2 tomatoes, chopped
1/2 c cilantro, chopped

1 fresh jalapeño, sliced
sharp cheddar cheese, shred from the block


Bring a large pot of water to a boil. Preheat oven to 350*

Meanwhile, heat ingredients from section 2 in a frying pan with a little bit of olive oil. 

Prepare ingredients from section 3 in a medium size bowl.

Once water is boiling, pop zucchini in for 5-10 minutes. Drain, rinse with cool water. Scoop seeds out with a spoon, creating little boats.

Stuff zucchini boats with all the goodness you have prepared--beans/corn, tomatoes/cilantro. If you are doing less than 4 zucchini, you will have some leftover. It is great as a side dish for later on in the week.

Top with shredded cheese and sliced japs. Bake uncovered for 10-12 minutes, or until cheese is melted.


Serves 2-6, depending on how many you stuff. Perfect vegetarian main dish to incorporate into your menu all summer long!