Zucchini shells take center stage when filled with vegetables, beans and sauce.
Ingreadient
- 4 large zucchini
- 8 cups water
- 1 teaspoon salt
- 1/2 cup chopped red onion
- 1 tablespoon olive oil
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (11 ounces) Mexicorn, drained
- 1 can (8 ounces) tomato sauce
- 1/2 cup chili sauce
- 1 teaspoon dried cilantro flakes
- 1/2 teaspoon ground cumin
- 3 ounces Gouda cheese, shredded
- 1/2 cup chopped tomato
Direction
- Cut zucchini in half lengthwise. Scoop out flesh, leaving a 3/8-in. shell. Chop flesh and set aside. In a Dutch oven, bring water and salt to a boil. Add zucchini shells; cook until crisp-tender, 5-8 minutes. Drain and set aside.
- In a large skillet, saute the zucchini flesh and onion in oil until crisp-tender. Stir in the beans, corn, tomato sauce, chili sauce, cilantro and cumin. Cook over medium heat until heated through, about 5 minutes. Sprinkle with cheese; cover and cook until cheese is melted, about 1 minute. Spoon into zucchini shells; sprinkle with tomato.
