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Vegetarian Stuffed Zucchini
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| 8 small or 6 medium sized | 8 ball zucchinis |
| About 1/4 cup | crumbled cotija cheese, (or other grated cheese) |
| 1 15oz can | black beans, rinsed and drained |
| 1 cup | thinly sliced green onions |
| 1 4oz can | diced green chiles, drained, (anaheim chiles, not jalapenos) |
| 2 cups | cooked brown rice |
| 1/2 cup | sour cream |
| 1 cup | mexican cheese blend |
| 1-2 tbsp | green tobasco sauce, (optional) |
Preheat oven to 350. Spray baking dish with nonstick spray.
Cut large zucchini into 3" lengths. Use a sharp spoon to scoop out the inside of the zucchini, leaving a thin layer of flesh. Slice the green onions and drain the can of diced green chiles.
Blot the beans dry and in a medium sized bowl, mix together the beans, green onions, diced green chiles, cooked rice, sour cream and cheese. Gently mix to combine, then taste the mixture to see if it needs additional optional tobasco sauce.
Arrange the zucchini in the baking pan. Use a spoon to fill each zucchini with the stuffing mixture, pressing it down so the inside is tightly packed with stuffing. Cover and bake for 20 mins.
Remove foil, carefully press 2 tbsp of crumbled cotija on the top of each zucchini. Cook about 30 mins more, or until zucchini is tender, stuffing is bubbling hot, and the cheese on top is nicely browned. Serve hot.
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