Stuffed Zucchini with Black Beans, Corn, and Jalapeno Pepper

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

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.