Vegetarian

Mexican Stuffed Zucchini takes several minutes to prepare.

Mexican Stuffed Zucchini takes several minutes to cook.

Mexican Stuffed Zucchini makes 4 servings.

The ingredients for Mexican Stuffed Zucchini are:

2 large zucchini
1 cup uncooked brown rice
1 can diced tomatoes w green chiles
1 can black beans, drained and rinsed
2 bell peppers, chopped
1 onion, chopped
2 tbsp olive oil
1 tbsp chili powder
1 tsp cumin
salt and pepper to taste
4 oz reduced fat feta (I used Trader Joe's)

Here is how you make Mexican Stuffed Zucchini:

Preheat oven to 350 degrees.Cut the zucchinis in half lengthwise and scoop out the flesh, leaving 4 "shells". Place the zucchini on a pan, drizzle with 1 tbsp olive oil, and bake for 10 minutes.In the meantime, cook rice as directed on package and set aside. Take the zucchini flesh and chop. Drizzle a pan with 1 tbsp olive oil and heat on medium. Add the onion, bell pepper, and zucchini and saute til soft, about 10 minutes.In a bowl combine the rice, sauteed veggies, diced tomatoes, black beans, chili powder and cumin. Divide the mixture between the zucchini halves. Sprinkle 1 oz of feta on each zucchini half.Bake for 15 minutes. Sprinkle 1 oz feta on each zucchini and bake another 5-10 minutes, until cheese is browned and zucchini is soft.Serving Size:?Makes 4 servings

The nutritional information for Mexican Stuffed Zucchini is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 420.5

• Total Fat: 10.3 g
• Cholesterol: 5.0 mg
• Sodium: 399.3 mg
• Total Carbs: 67.9 g
• Dietary Fiber: 11.6 g
• Protein: 15.9 g