Pinto Bean Zucchini Boats

• 4 large zucchini
• 8 cups water
• 1 teaspoon salt
• 1/2 cup chopped red onion
• 1 tablespoon olive oil
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 can (11 ounces) Mexicorn, drained
• 1 can (8 ounces) 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 chopped tomato

1. Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. 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.
2. In a large skillet, saute the onion and zucchini pulp in oil until crisp-tender. Stir in the beans, corn, tomato sauce, chili sauce, cilantro and cumin. Cook over medium heat for 5 minutes or until heated through. Sprinkle with cheese; cover and cook for 1 minute or until cheese is melted. Spoon into zucchini shells; sprinkle with tomato.

zucchini, water, salt, red onion, olive oil, pinto beans, mexicorn, tomato sauce, chili sauce, cilantro flakes, ground cumin, gouda cheese, tomato

Taken from www.tasteofhome.com/recipes/pinto-bean-zucchini-boats/ (may not work)