Black Beans and Quinoa Enchilada Zucchini (twopeasandtheirpod.com)

4 zucchini cut in half lengthwise

1 TB oil

1/2 yellow onion, diced

2 cloves garlic, minced

1small red bell pepper, seeds removed and diced

1 ear sweet corn kernels cut off the cob (or 1 cup frozen)

1/2 tp chili powder

1/2 tp ground cumin

Juice 1/2 lime

15 oz black beans, rinsed and drained

1 cup quinoa

Salt and pepper

10 oz red enchilada sauce

1 cup shredded Mexican blend or Cheddar cheese, divided in half

1. Preheat oven to 400 degrees. Bring a large pot of salted water to boil.

2. Using a small melon scooper or spoon, hollow out the center of the zucchini halves, leaving 1/4 inch thick shell on each half. Chop the scooped out zucchini flesh and set aside 1 cup to use in filling. Drop zucchini halves in boiling water and cook 1 minute. Remove from water and set aside. 

3. In a large skillet, heat olive oil over medium heat. Add the onion and cook until translucent, about 4-5 minutes. 

4. Squeeze the 1 cup of zucchini filling in a paper towel to remove excess moisture. Stir in zucchini, garlic, red pepper, corn, chili powder, cumin, and lime juice. Cook for 2-3 minutes. Remove from heat and stir in the black beans and quinoa.  Season with salt and black pepper, to taste. Stir in 1/2 cup shredded cheese and 1/2 cup enchilada sauce. 

5. Drizzle a small amount of enchilada sauce on bottom of pan and spread out to coat bottom of pan. Place hollowed zucchini halves, cut side up, in the bottom of the pan. Fill boats with black bean filling, pressing firmly so it stays in the boats. Drizzle enchilada sauce over filled boats. Sprinkle with cheese.

6. Cover and bake 30 minutes, then remove cover and bake an additional 5 minutes to melt/ brown cheese. Serve warm. Freezes well. Serves 4.