Preheat oven to 400 degrees. Grease a 9×13-inch baking dish and set aside.

If you need to, cook one cup of rice, according to the package directions. Brown rice would be great in this, too.

Slice each zucchini in half lengthwise, using a teaspoon, hollow out the center of each – be sure not to go too deep as you want to leave some of the zucchini center there. Lightly brush the tops with olive oil (you don’t need very much; then place them skin side down in the casserole dish.

In a large skillet over medium heat, heat the olive oil and then add the peppers and cook for 2-3 minutes.

Add the frozen corn, black beans, salsa, chili powder and cumin. Stir all the ingredients together and continue to cook for about 5 – 10 minutes – until heated through.

Once heated, turn off the heat and add in the rice and combine.

Spoon the burrito filling inside of each zucchini until they are full. Sprinkle with half of the cheese. Cover baking dish with foil.

Bake in preheated oven for 25 minutes then remove the foil and set the oven to broil. Sprinkle the rest of the cheese over the zucchini boats and cook for another 5 minutes, or until the cheese melted.

Let your zucchini boats cool for 5-10 minutes.

Recipe inspired and adapted from Embellishmints