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Stuffed Zucchini with Pinto Beans and Cheddar Recipe

Name: Stuffed Zucchini with Pinto Beans and Cheddar
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 medium zucchini squash; 2 x (15 oz) cans pinto beans; 1 cup frozen corn, thawed; 2 red bell peppers; 1/4 cup Italian dressing; 2 cups salsa; 1 1/2 cups shredded cheddar cheese; 1 x (5 oz) pkg romaine lettuce mix; 1/2 teaspoon black pepper; 1/2 teaspoon ground cumin; 2 tablespoons extra virgin olive oil; 1/2 teaspoon salt

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This is a yummy dish with zucchini boats filled with pinto beans, cheese, and a tasty salsa. It's baked until the cheese melts. We also make a fresh salad with lettuce, corn, and a special dressing.

Ingredients

4 medium zucchini squash

2 x (15 oz) cans pinto beans

1 cup frozen corn, thawed

2 red bell peppers

1/4 cup Italian dressing

2 cups salsa

1 1/2 cups shredded cheddar cheese

1 x (5 oz) pkg romaine lettuce mix

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

Method

Preheat oven to 450°F (230°C).

Wash and dry the zucchini. Cut them in half lengthwise and scoop out the insides to create boats. Chop the scooped flesh and set aside.

Place the zucchini boats on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 5-7 minutes until they start to soften.

In a bowl, mix the chopped zucchini flesh, drained and rinsed pinto beans, salsa, cumin, and a pinch of salt.

Take the zucchini boats out of the oven. Fill them with the bean mixture and top with cheddar cheese.

Bake for another 10-15 minutes until the cheese is melted and bubbly.

While the zucchini boats are baking, prepare the salad. Dice the red bell peppers and mix with the thawed corn and romaine lettuce mix in a large bowl.

Right before serving, toss the salad with Italian dressing.

Serve the baked zucchini boats alongside the fresh salad.

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