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Zucchini Boats

Yields1 Serving

 2 Zucchini
 2 tbsp Oil
 ½ Onion, diced
 1 tsp Garlic puree
 ½ cup Red kidney beans
 ½ cup Corn
 1 tsp Cumin
 ½ cup Cheddar cheese
 1 Tomato, diced
 ½ Bell pepper, diced
 2 tbsp Tomato paste
 Black pepper & salt, to taste
  cup Water

Trim off the stem ends from the zucchini and cut them in half, lengthwise. Use a spoon to carefully scoop the flesh out of the zucchini. Chop the flesh with a knife until it is in small and uniform pieces, then set aside.


Heat the olive oil in a large pan over medium-high heat. Add the chopped onion, bell pepper and tomatoes cook for 4-5 minutes, until translucent.


Then add the minced garlic, tomato paste, saved zucchini flesh and 1/3 cup water. Saute the ingredients for another 5 minutes.


Add the red kidney beans, corn, salt, and cumin. Stir well and set aside.


Place the zucchini shells onto a baking sheet. Divide the black bean mixture evenly between the shells.


Sprinkle them on top with cheese and bake at 400 degrees Fahrenheit for 30 minutes, until the cheese is slightly browned and melted. Serve.

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