Stuffed Zucchini with Black Beans, Corn, and Jalapeno Pepper

Stuffed Zucchini with Black Beans, Corn, and Jalapeno Pepper
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 426.8
  • Total Fat: 23.2 g
  • Cholesterol: 50.3 mg
  • Sodium: 322.5 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 8.5 g
  • Protein: 22.7 g

View full nutritional breakdown of Stuffed Zucchini with Black Beans, Corn, and Jalapeno Pepper calories by ingredient
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Introduction

Tasty treat with Pork Chops or other lean meat! Tasty treat with Pork Chops or other lean meat!
Number of Servings: 1

Ingredients

    2 medium zucchini
    1 tsp. olive oil
    1 fresh jalepeno pepper, seeded and finely chopped
    1/4 cup chopped onion
    2 cloves garlic minced
    1/2 cup fresh or frozen whole kernel corn
    1/3 cup chopped tomato (1 small)
    1/3 cup canned no-salt added black beans, rinsed and drained
    1/2 cup shredded Monterey Jack cheese (2 oz.)
    2 tbsp. snipped fresh cilantro

Directions

1. Preheat oven to 400 degrees F. Trim ends of zucchini; cut each zucchini in half lengthwise. Using a melon baller or a small measuring spoon, scoop out and discard pulp, leaving 1/4 inch-think shells. Place zucchini shells, cut sides up, in a shallow baking pan.
2. In a large nonstick skillet heat oil over medium heat. Add jalepeno pepper and onion. Cook about 6 minutes or until tender, stirring occasionally. Add garlic; cook and stir 1 minute more. Stir in corn, tomato, and black beans. Cook about 2 minutes or until heated through, stirring occationally. Remove from heat. Stir in 1/4 cup of cheese and the cilantro.
3. Using a small spoon, divide bean mixture evenly among the four zucchini halves, packing filling lightly and mounding as needed. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 20 minutes or until zucchini is tender.


Serving Size: Makes 2 halfed stuffed zucchini slices

Number of Servings: 1

Recipe submitted by SparkPeople user DESIGNTIME.

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