Vegetarian Stuffed Zucchini with Brown Rice, Black Beans, Chiles, Cheddar, and Cotija Cheese

Directions

Preheat the oven to 350F/180C. Spray a baking dish with olive oil or nonstick spray. Drain the black beans into a colander placed in the sink and rinse with cold water until no more foam appears. Let the beans drain while you prepare the zucchini. If you don’t have enough 8-Ball zucchini, cut a large long zucchini into 3 inch lengths. Then use a melon baller or a sharp spoon to scoop out the inside of the zucchini, leaving a thin layer of flesh next to the skin. Slice green onions and drain the can of diced green chiles. Blot the beans dry with paper towels if they are still wet. In a medium-sized bowl, mix together the black beans, sliced green onions, diced green chiles, cooked rice, sour cream, and low-fat cheese. Gently mix to combine, then taste the mixture and see if you want to add the optional Green Tabasco Sauce. Arrange the zucchini in the baking pan. Use a spoon to fill each zucchini ball or cup with the stuffing mixture, pressing it down so the inside of the zucchini is tightly packed with stuffing. Cover the dish and bake for 20 minutes. After 20 minutes, take zucchini out of the oven, remove the foil, and use a spoon to carefully press about 2 tsp. crumbled Cotija cheese on to the top of each zucchini. Put the zucchinis back into the oven and cook about 30 minutes more, or until zucchini is tender, stuffing is bubbling hot, and the cheese on top is nicely browned. Serve hot. These will keep in the refrigerator for a day or two and they can be reheated in the microwave or in a toaster oven.