Ingredients
Units
Scale
- 3 - 4 fairly large zucchini
- 2 tbs. olive oil
- 1 medium onion - chopped
- 2 cups cooked rice
- 2 tsps. ground coriander
- 1 tsp. ground cumin
- 1 cup chicken stock
- 4 LA MORENA® Chipotle Peppers in Adobo - chopped
- 2 cups pink or red beans - rinsed and drained
- 1 cup thick salsa
- 3/4 cup freshly grated Parmigiano cheese or grated Romano cheese
- 1 cup grated cheddar cheese - white or yellow
- Italian parsley or cilantro - chopped
- Halved cherry tomatoes
Instructions
- Preheat Oven 350 degrees F.
- Heat a heavy cast iron frying pan with the olive oil. Add the rice, coriander, and cumin and stir. Pour in the chicken stock and simmer on a low heat. Add the LA MORENA® Chipotle Peppers in Adobo, salsa, grated Parmigiano cheese and beans and toss.
- Turn the heat off and set aside.
- Cut each squash in half lengthwise and use a small spoon to scoop out the flesh.
- Place the zucchini shells in a baking dish and fill them with the rice mixture, sprinkle with the grated cheddar cheese and then press the halved tomatoes into the zucchini.
- Garnish with the chopped parsley or cilantro
- Bake for 15 – 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Cuisine: Main Dish
