Stuffed Zucchini with Corn, Black Beans, and Chipotle Chiles

Name: Stuffed Zucchini with Corn, Black Beans, and Chipotle Chiles
Yield: Serves 4 as a main dish or 8 as a side dish
Ingredients: 4 , medium zucchini (about 8 ounces each), washed; , Salt and ground black pepper; 4 tablespoons, olive oil; 1 , medium Red Bliss potato (about 5 ounces), cut into 1/2-inch cubes; 1 , medium onion, chopped fine; 1 cup, corn kernels, (fresh) cut from 2 medium ears; 5 large cloves, garlic, minced; 3 , chipotle chiles en adobo, minced (about 3 tablespoons); 2 , medium tomatoes (about 12 ounces), seeded and chopped; , 1 can (16 ounces) black beans, drained and rinsed (about 1 1/2 cups); 1/3 cup, fresh cilantro leaves chopped; 6 ounces, Monterey Jack cheese, shredded (about 1 1/2 cups)

5 comments

Appears in Cook's Illustrated July/August 2000

Preroasting readies the squash for hearty fillings and a fast finish.

SERVES4 as a main dish or 8 as a side dish

TIME1 hour

Stuffed Zucchini with Corn, Black Beans, and Chipotle Chiles

WHY THIS RECIPE WORKS

As we developed our stuffed zucchini recipe, we took several steps to avoid a soggy and flavorless result: We scooped the seeds out of the zucchini to reduce moisture; roasted the zucchini cut-side down for a flavorful sear and a head start...

This is a members' feature.