I have to give my husband credit for this recipe coming into my life. He decided to try a vegetarian lifestyle for a while so we looked for creative meals that would be flavorful and wouldn’t make us miss the meat. Initially, I was hesitant when I saw the pinto beans but it turned out to be super good. The original recipe called for the zucchini to be boiled but I didn’t like the consistency. We all agreed that it was better baked. Since zucchini cooks so quickly, baking it give it a really nice texture. I think the chili sauce is the star but the Mexicorn ain’t shabby, either. And as always, I know it’s a winner when it’s kid approved. Once they start asking for it, it has to stay in rotation.
BTW, please ignore that stock picture. It does no justice to the meal. I just can’t seem to locate my own. It must have gotten lost in an old phone. Sorry.
4 large zucchini
1/2 cup chopped red onion
1 tablespoon extra virgin olive oil
1 (16 ounce) can pinto beans, rinsed and drained
1 (11 ounce) can Mexicorn, drained
1 (8 ounce) can tomato sauce
1/2 cup chili sauce
1 teaspoon dried cilantro flakes
1/2 teaspoon ground cumin
3 ounces low-fat mozzarella cheese, shredded
1/2 cup chopped tomato
1. Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Chop pulp and set aside.
2. 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.
3. Spoon into zucchini shells.
4. Sprinkle with cheese and place in 350-degree oven for 15 minutes.