Stuffed Zucchini

Stuffed Zucchini:  You'll need zucchini, black beans, corn, tomatoes, chipoltle peppers in adobo sauce, a red potato, onion, garlic, Monterrey jack cheese, olive oil, salt, and pepper.

First, slice the zucchini in half and scoop out the insides.  (The recipe for the stuffing will fill about 4 whole zucchinis / 8 halves).  I only made 2 zucchini and had a lot of stuffing remaining.

Brush both sides with olive oil and sprinkle with salt and pepper.  Place zucchini halves face down on a cookie sheet.

Next, chop up the red potato into small bite size pieces.  Coat with olive oil, salt, and pepper, and spread onto a cookie sheet.

Cook both zucchini and potatoes in a 400 degree oven.  The zucchini should cook for about 10 minutes. The potatoes will take closer to 20 minutes.  Its an important step to cook the zuchinni before stuffing it.  It helps remove any excess water so the your zuchinni stuffing doesn't get too soggy.

Next, dice up two tomatoes, two ears of corn, one chilpotle pepper. 

Also mince up abut 5 garlic cloves and one onion.

Then cook the onion with a bit of olive oil over low-medium heat for about ten minutes until the onion starts to soften and turn translucent.  Then turn up the heat to medium - medium high.  Add the corn and cook for about three minutes.  Add in 1 teaspoon of chilpotle and the garlic and cook until fragrant.  Then add in the tomatoes, black beans, and roasted potatoes.

Lastly, add in some of the cheese into the mixture.  Spread mixture into zuchinni halves and top with shredded cheese.

Remove from oven when cheese is melted and zucchini is heated through.