Mexican Stuffed Zucchini

Serves 2

Ingredients

• 2 medium zucchini
• 1 tsp olive oil
• 1 fresh poblano chile pepper, seeded and finely chopped
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup whole kernel corn
• 1/3 cup chopped tomato
• 1/3 cup canned no-salt-added black beans, rinsed and drained
• 1/2 cup shredded reduced-fat Monterey Jack cheese, divided
• 2 Tbsp cilantro

Preparation

1. Preheat the oven to 400 F.
2. Trim the ends of the zucchini and cut each one in half lengthwise.
3. Scoop out the pulp of the zucchini, leaving 1/4-inch-thick "shells," then place, cut sides up, in a shallow baking pan.
4. In a nonstick skillet, heat oil and cook the chile pepper and onion until tender, about 6 minutes. Add the garlic and stir for 1 minute.
5. Add the corn, tomato and black beans to the skillet and cook for another 2 minutes. Remove from the heat.
6. Stir in 1/4 cup of cheese and cilantro.
7. Divide the black bean mixture evenly among the zucchini halves, packing it into each one. Sprinkle the remaining 1/4 cup of cheese over top.
8. Bake for 20 minutes or until the zucchini becomes tender.

Nutritional Information per Serving

Serving size = 2 zucchini halves

• 243 Calories
• 9 g Fat
• 20 mg Cholesterol
• 274 mg Sodium
• 31 g Carbohydrate
• 6 g Fiber
• 15 g Protein

Source: Diabetic Living

Photo credit: Margeaux on Flickr

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.