Stuffed Zucchini with Corn, Black Beans, and Chipotle Chiles
Preroasting readies the squash for hearty fillings and a fast finish.
Keywords
- Side Dishes
- Main Courses
- Vegetables
- Beans
- Cheese
- Vegetarian
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Baking sheet
- Oven
- Spoon
- Tongs
- Mixing bowl
- Skillet
- Stove
- Measuring cup
- Cutting board
- Chef's knife
- Paring knife
Ingredients
- 4 medium zucchini (about 8 ounces each), washed
- Salt
- ground black pepper
- 4 tablespoons olive oil
- 1 medium Red Bliss potato (about 5 ounces), cut into 1/2-inch cubes
- 1 medium onion, chopped fine
- 1 cup corn kernels, (fresh) cut from 2 medium ears
- 5 large cloves garlic, minced
- 3 chipotle chiles en adobo, minced (about 3 tablespoons)
- 2 medium tomatoes (about 12 ounces), seeded and chopped
- 1 can (16 ounces) black beans, drained and rinsed (about 1 1/2 cups)
- 1/3 cup fresh cilantro leaves chopped
- 6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)
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