Stuffed Zucchini Bites with Black Beans and Corn

Name: Stuffed Zucchini Bites with Black Beans and Corn
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 pound zucchini, sliced crosswise into 1 1/2- to 2-inch rounds; Kosher salt and freshly ground black pepper; 1 tablespoon olive oil; 2 scallions, chopped; 2 cloves garlic, minced; 8 ounces canned black beans, rinsed and drained; 1 ear corn, kernels removed; Grated Cotija, for garnish

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Level: Easy

Total: 40 min
Active: 15 min

Yield: 4 servings

These zucchini bites are filled with sauteed black beans and corn, then topped with Cotija for an easy vegetarian lunch or dinner.

Level: Easy

Total: 40 min
Active: 15 min

Yield: 4 servings

Ingredients

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1 pound zucchini, sliced crosswise into 1 1/2- to 2-inch rounds

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

2 scallions, chopped

2 cloves garlic, minced

8 ounces canned black beans, rinsed and drained

1 ear corn, kernels removed

Grated Cotija, for garnish

Directions

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30m Easy 92%

CLASS

Preheat the oven to 375 degrees F. Using a melon baller, carefully scoop out a little spot in the center of each zucchini round for the filling to sit, making sure to leave about a 1/2-inch "floor" at the bottom. Put the scooped zucchini centers on a cutting board, season with salt and pepper and chop.
Heat the oil in a large skillet over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and cook, stirring frequently, until fragrant, 30 seconds to 1 minute. Add the beans, corn and chopped zucchini centers. Cook, stirring frequently, until the zucchini begins to soften, 2 to 3 minutes.
Stuff the zucchini cups with the filling and bake on a rimmed baking sheet until the zucchini is cooked through, 25 to 30 minutes. Top with grated Cotija and serve.