Stuffed Zucchini with Red Beans, Rice and Chunky Salsa

Recipe by Jean Kressy

High Cotton Food Styling and Photography

Pinches of kosher salt sprinkled on the zucchini before it’s filled make all the difference in the taste.

Ingredients

Chunky Salsa:: 2/3cup jarred salsa; 1/3cup diced jicama
Zucchini:: 3medium (1 1/2 pounds total) zucchini; 1tablespoon canola oil; 1/2cup diced green bell pepper; 1/2cup diced onion; 1cup cooked brown rice; 1cup canned small red beans, drained and rinsed; 3/4teaspoon chili powder; /4teaspoon dried oregano leaves; 1/4teaspoon roasted ground cumin; 3/4teaspoon plus pinches kosher salt; 3tablespoons shredded Cheddar cheese

To prepare chunky salsa, combine salsa and jicama in a medium bowl. Set aside.
To prepare zucchini, trim ends and cut squash lengthwise in half. Scoop out pulp with a spoon leaving a 1/4-inch thick shell. Fill a large skillet with 1/2-inch water; add squash, cut sides up. Working in batches, cover skillet and bring to a boil; reduce heat and gently blanch 5 minutes or until barely tender. Remove squash from pan, drain well and blot with paper towels. Transfer to a greased shallow baking dish.
Preheat oven to 375F.
Heat oil in a large skillet over medium heat. Add green pepper and onion; cook, mixing occasionally, 7 minutes or until tender. Remove pan from heat; add rice, beans, chili powder, oregano, cumin and 3/4 teaspoon salt; mix to combine.
Sprinkle a pinch of salt into each zucchini shell and fill with rice mixture (about 1/3 cup per squash), packing lightly; sprinkle with cheese. Bake 20 minutes or until cheese melts. Serve with Chunky Salsa.

Recipe by Jean Kressy.