Pinto Bean Zucchini Boats

Name: Pinto Bean Zucchini Boats
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 4 large zucchini; 8 cups water; 1 teaspoon salt; 1/2 cup chopped red onion; 1 tablespoon olive oil; 1 can (15 ounces) pinto beans, rinsed and drained; 1 can (11 ounces) Mexicorn, drained; 1 can (8 ounces) tomato sauce; 1/2 cup chili sauce; 1 teaspoon dried cilantro flakes; 1/2 teaspoon ground cumin; 3 ounces Gouda cheese, shredded; 1/2 cup chopped tomato

Zucchini shells take center stage when filled with vegetables, beans and sauce.

Ingredients

4 large zucchini
8 cups water
1 teaspoon salt
1/2 cup chopped red onion
1 tablespoon olive oil
1 can (15 ounces) pinto beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 can (8 ounces) tomato sauce
1/2 cup chili sauce
1 teaspoon dried cilantro flakes
1/2 teaspoon ground cumin
3 ounces Gouda cheese, shredded
1/2 cup chopped tomato

Directions

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside. In a Dutch oven, bring water and salt to a boil. Add zucchini shells; cook for 5-8 minutes or until crisp-tender. Drain and set aside.
In a large skillet, saute the onion and zucchini pulp in oil until crisp-tender. Stir in the beans, corn, tomato sauce, chili sauce, cilantro and cumin. Cook over medium heat for 5 minutes or until heated through. Sprinkle with cheese; cover and cook for 1 minute or until cheese is melted. Spoon into zucchini shells; sprinkle with tomato.