4 zucchini (I only used 3 Opps!) 1 15 oz Can Black Beans, Rinsed and Drained 1 Cup of Salsa (Your preference of spice) 1 Cup Brown Rice 1 15oz Can of Corn (I used 2 cobs, because we had fresh on hand) 1 Cup Cheese 2 Tsp Cumin 1 Tsp Chili Powder
Cook the rice (I used instant). In a skillet combine the black beans, salsa, rice and corn. Heat over medium-high heat. Meanwhile cut the zucchini in half lengthwise and scoop out the seeds, leaving about 1/4 inch of zucchini all around. Once the skillet mixture is heated put the zucchini into a 9x13 pan and fill each zucchini with the mixture. Sprinkle the cheese over everything and bake at 400* for 25-30 minutes.