• 4 large zucchinis (if you can only find small zucchinis you may want to grab a couple extra)
• 1 red onion
• 1 red capsicum
• 1 cup frozen corn, defrosted
• 1/2 tsp chilli powder
• 2 tsp cumin
• 1 tsp garlic powder
• 1 can of diced tomatoes
• 1 can of black beans (or kidney beans)
• 1 cup of pre-cooked rice
• 1 cup of grated low fat cheese
• extra virgin olive oil
• fresh coriander to serve (optional)

1. pre-heat oven to 190oc (fan-forced).
2. slice zucchinis down the middle lengthwise.
3. use a metal spoon to scoop out the centre.
4. place on a lined baking tray and put aside.
5. heat a drizzle of olive oil on a medium heat in a pan.
6. add capsicum and onion, cook for 2 mins.
7. add chilli powder, cumin and garlic powder, cook for 1 min.
8. add tomatoes, corn, beans and rice, cook for 5 mins.
9. Spoon cooked mixture evenly into zucchini boats and sprinkle over cheese.
10. cover the tray in aluminium foil and bake for 15 mins.
11. take foil off, and bake for another 5 mins so cheese goldens.

Serve with fresh coriander and a side salad if desired.

You may have left over mixture depending on how big your zucchinis are. If this is the case they can be used as delicious leftovers the next day.