Stuffed Zucchini With Corn, Black Beans, And Chipotle Chiles

Submitted by: admin on April 2, 2020

Serves 4 As A Main Course Or 8 As A Side Dish

Ingredients

4 zucchini (8 ounces each), halved lengthwise
Salt and pepper
4 tablespoons olive oil
1 red potato (6 ounces), cut into 1⁄2-inch cubes
1 onion, chopped fine
2 ears corn, husks and silk removed, kernels cut from cobs
5 garlic cloves, minced
2 teaspoons minced canned chipotle chiles in adobo sauce
2 tomatoes, cored, seeded, and chopped
1 (15-ounce) can black beans, rinsed
1⁄3 cup chopped fresh cilantro
6 ounces Monterey Jack cheese, shredded (1-1⁄2 cups)

Instructions

  1. Adjust oven racks to upper-middle and lowest positions, place rimmed baking sheet on each rack, and heat oven to 400 degrees.
  2. With small spoon, scoop out seeds and most of flesh from zucchini halves, leaving 1⁄4-inch thickness of flesh in each shell. Season cut sides of zucchini with salt and pepper to taste and brush with 2 tablespoons oil. Toss potato with 1 tablespoon oil in small bowl and season with salt and pepper to taste.
  3. Place zucchini, cut side down, on preheated baking sheet on lower rack and spread potato pieces in single layer on preheated baking sheet on upper rack. Roast zucchini until slightly softened and skins are wrinkled, about 10 minutes; roast potato until tender and lightly browned, 10 to 12 minutes. Using tongs, flip zucchini halves over on baking sheet and set aside.
  4. Heat remaining 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Increase heat to medium-high, stir in corn, and cook until almost tender, about 3 minutes. Add garlic and chipotle and cook until fragrant, about 30 seconds. Stir in tomatoes, black beans, and roasted potatoes. Cook, stirring occasionally, until heated through, about 3 minutes. Off heat, stir in cilantro and 1⁄2 cup cheese. Season with salt and pepper to taste.
  5. Divide filling evenly among zucchini halves on baking sheet and pack lightly. Sprinkle with remaining 1 cup cheese and return zucchini to oven to upper-middle rack. Bake until heated through and cheese is spotty brown, about 6 minutes. Serve immediately.

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