Tex Mex Zucchini Boats

So, this was a really good idea.

It was the kind of good idea that makes you wonder how something so healthy could taste so good.

I try not to ask too many questions about these things, though. I'd rather just eat.

Tex Mex Zucchini Boats

6 medium zucchini
1 16-oz jar salsa
1/2 cup frozen corn
1 can black beans, drained and rinsed
1/3 cup shredded Mexican cheese
1/2 pound ground beef, browned (Totally optional, of course.)
Additional shredded Mexican cheese

1. Preheat the oven to 350 degrees.

2. Pull out a large cookie sheet.

3. Clean the zucchini then cut the ends off. Now cut the zucchini in half so that you have two pieces that are about 4 inches long. Now cut those halves in half lengthwise. The goal is to end up with something like this:

Which means you are going to have to scoop the middle out of those zucchini halves. A teaspoon works well for that project.

4. Chop up the zucchini that you scooped out.

5. Place the chopped zucchini in to a large bowl. Add the salsa, corn, black beans, shredded cheese, and ground beef (if you're using it). Stir everything up.

6. Place the hollowed out zucchini shells on a cookie sheet. Heap the salsa/zucchini mix into the middle of each zucchini boat.

7. Bake at 350 degrees for 25-30 minutes or until the zucchini boats soften. You don't want them mushy, so check them before going past 30 minutes.

8. Sprinkle shredded cheese over top of everything. Place it back in the oven for an additional 5 minutes or until the cheese is melted.

9. Yum.

By the way, these reheat really well, so don't worry about making too much.