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Southwestern Stuffed Zucchini Boats

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1 tablespoon olive oil

1/2 red onion, diced

3 tablespoons green chilis, diced

1 teaspoon cumin

1/2 teaspoon chili powder

1 1/2 cups fresh or frozen corn

1 cup black beans

2 plum tomatoes

3-4 medium zucchini

1/4 cup cilantro, chopped

juice from 1/2 lime

1/4 cup red enchilada sauce

3 green onions, chopped

1/4 cup mexican shredded cheese

Southwestern Stuffed Zucchini Boats


Preheat oven to 400 degrees.

Using a large baking dish, add zucchini halves flesh side up, and lightly brush the tops with olive oil (should use about 1/2 tablespoon oil total). Place into oven and bake for 20-25 minutes.

While the zucchini is cooking, add the remaining 1/2 tablespoon olive oil to a skillet, and add red onion and green chilis; saute for 3-4 minutes. Add cumin and chili pepper; stir. Add beans, corn and tomatoes and saute for 2 minutes. Add lime and cilantro; stir and cook for 1 minute. Remove from skillet and set aside.

Fill zucchini boats with southwestern filling, then pour the enchilada sauce over the tops, add shredded cheese and green onions on top.

Place back into the oven and cook for 5 minutes or until cheese is melted.


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