Zucchini Boats

Ingredients

• 4 large zucchini
• 8 cups Water
• 1 teaspoon Salt
• 1/2 cup red onion chopped
• 1 tablespoon olive oil
• 1 16-oz can pinto beans rinsed and drained
• 1 11-oz can Mexicorn drained
• 1 can (8 ounce) Tomato sauce
• 1/2 cup chili sauce
• 1 teaspoon dried cilantro flakes
• 1/2 teaspoon Ground cumin
• 3 ounces Gouda cheese shredded
• 1/2 cup tomato chopped

Instructions

1. * Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell.
2. * Chop pulp and set aside. In a Dutch oven, bring water and salt to a boil. Add zucchini shells; cook for 5-8 minutes or until crisp-tender. Drain and set aside.
3. In a large skillet
4. * Saute the onion and zucchini pulp in oil until crisp-tender.
5. * Stir in the beans, corn, tomato sauce, chili sauce, cilantro and cumin.
6. * Cook over medium heat for 5 minutes or until heated through.
7. * Sprinkle with cheese;
8. cover and cook for 1 minute or until cheese is melted.
9. Spoon into zucchini shells;
10. sprinkle with tomato.