Stuffed Zucchini with Black Beans, Corn, and Poblano Pepper

Stuffed Zucchini with Black Beans, Corn, and Poblano Pepper

Makes: 2 servings
Serving Size: 2 zucchini halves
Prep: 30 mins
Bake: 20 mins 400°F


2medium zucchini (about 8 ounces each)
1fresh poblano chile pepper, seeded and finely chopped*
1/4cup finely chopped onion
1teaspoon olive oil
2cloves garlic, minced
1/2 cup fresh or frozen whole kernel corn
1/3 cup chopped tomato (1 small)
1/3 cup canned no-salt-added black beans, rinsed and drained
1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)
2 tablespoons snipped fresh cilantro


Preheat oven to 400 degrees F. Trim ends of zucchini; cut each zucchini in half lengthwise. Using a melon baller or a small measuring spoon, scoop out and discard pulp, leaving 1/4-inch-thick shells. Place zucchini shells, cut sides up, in a shallow baking pan.
In a large nonstick skillet cook chile pepper and onion in hot oil over medium heat about 6 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 1 minute more. Stir in corn, tomato, and black beans. Cook about 2 minutes or until heated through, stirring occasionally. Remove from heat. Stir in 1/4 cup of the cheese and the cilantro.
Using a small spoon, divide bean mixture evenly among zucchini halves, packing filling lightly and mounding as needed. Sprinkle with the remaining 1/4 cup cheese. Bake, uncovered, about 20 minutes or until zucchini is tender.

Nutrition Facts :
Per serving: 243 kcal cal., 9 g fat (4 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 20 mg chol., 274 mg sodium, 31 g carb., 6 g fiber, 6 g sugar, 15 g pro. Percent Daily Values are based on a 2,000 calorie diet