Lunch: Pinto Bean Zucchini Boats Recipe

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

Instructions

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.

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