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Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hallow out the center of each zucchini.
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Place the zucchini boats skin side down on a parchment lined cookie sheet and drizzle a little olive oil over top.
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Heat a large frying pan over medium heat. Add a tablespoon of olive oil to the pan and cook the onions and peppers for a few minutes until the onions are translucent.
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Add the cooked rice, corn and black beans to the mixture. Stir in the salsa and chili powder. Cook for an additional 5 minutes until everything is heated through.
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Preheat your oven to 400 F. Spoon your filling into each of the zucchini boats until they are heaping full.
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Cover with foil and cook in the oven for 20 minutes until the zucchini is fork tender but not too soft.
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Remove the foil and sprinkle with cheese. Return to the oven for an additional 5 minutes or until the cheese is melted.