Gluten-free, Vegetarian, Nut-free
Preheat oven to 400°F and line a roasting pan with aluminum foil - set aside. Slice each zucchini in half lengthwise and using a metal spoon scoop out pulp leaving ½ inch shells.
Lightly brunch the top of the boats with olive oil and place them skin side down in the pan.
Separately, in a skillet over medium heat, add the tablespoon of olive oil and mix in red onion and peppers. Cook for 2-3 minutes. Then, add rice, corn, beans, salsa, salt, chili powder and cumin. Mix well and cook for 5-6 minutes. Add cilantro to taste and set aside.
Evenly spoon the mix on each zucchini. Sprinkle with cheese and cover roasting pan with foil.
Bake for 25 minutes. Remove the foil and broil for 5 more minutes so the cheese gets golden and yummy.
Garnish with fresh cilantro and serve!
Here's your Macros Breakdown. It's based on one (1) serving. If you want to know the macros for different servings, multiply the nutrition info by the number of servings.