9. Recipe of the Month

Stuffed Zucchini with Black Beans and Corn


  •  medium zucchini (about 8 ounces each)
  • 1 teaspoon olive oil
  • 1 fresh green chilli, seeded and finely chopped
  • ¼ cup finely chopped onion
  • 2 cloves garlic, minced
  • ½ cup whole corn kernels
  • 1 small tomato, chopped
  • ⅓ cup canned no-salt-added black beans, rinsed and drained
  • ½ cup shredded low fat cheese (2 ounces)
  • 2 tablespoons snipped fresh coriander


  1. Preheat oven to 400°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 ¼-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 chilli 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 ¼ cup of the cheese and the coriander.

  3. Using a small spoon, divide bean mixture evenly among zucchini halves, packing filling lightly and mounding as needed. Sprinkle with the remaining ¼ cup cheese. Bake, uncovered, about 20 minutes or until zucchini is tender.

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