Stuffed Zucchini with Black Beans, Corn and Poblano Pepper

Ingredients

• 2 medium zucchini (about 8 ounces each)
• 1 tsp olive oil
• 1 fresh poblano chile pepper, seeded and finely chopped (see Tip)
• 1/4 cup finely chopped onion
• 2 clove garlic, minced
• 1/2 cup whole corn kernels
• 1 small tomato, chopped
• 1/3 cup canned no-salt-added black beans, rinsed and drained
• 1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)
• 2 tbsp snipped fresh cilantro

Instructions

1. Preheat oven to 400 degrees Fahrenheit. 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.
2. In a large nonstick skillet, heat oil over medium heat. Add chile pepper and onion. Cook 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.
3. 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.