Meatless Monday: Zesty Stuffed Zucchini

January 7, 2013 at 1:22 pm Leave a comment

hollow zucchini


  • 2 medium zucchinis
  • 1 teaspoon olive oil
  • 1 fresh poblano chile pepper, seeded and finely chopped
  • 1/4 cup onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup frozen whole kernel corn
  • 1/3 cup small tomato, chopped
  • 1/3 cup canned black beans, rinsed and drained
  • 1/2 cup shredded reduced-fat Monterey Jack cheese
  • 2 tablespoons snipped fresh cilantro


  1. Preheat oven to 400 degrees F. 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 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. This recipe makes two servings.  Each serving is equal to two zucchini halves.

Nutrition Facts per Serving:

  • Servings per Recipe: 2
  • Calories: 243
  • Total Fat: 9 g
  • Carbohydrates: 31 g
  • Fiber: 6 g
  • Sugar: 6 g
  • Protein: 15 g

*Recipe from Diabetic Living Online:*


Entry filed under: Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , , .

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