Stuffed Zucchini with Corn, Black Beans, and Chipotle Chiles
By America's Test KitchenPublished on October 5, 2011
Time
1 hour
Yield
Serves 4 as a main dish or 8 as a side dish
Ingredients
4 medium zucchini (about 8 ounces each), washedSalt and ground black pepper 4 tablespoons olive oil 1 medium Red Bliss potato (about 5 ounces), cut into ½-inch cubes1 medium onion, chopped fine1 cup corn kernels, (fresh) cut from 2 medium ears5 large cloves garlic, minced3 chipotle chiles en adobo, minced (about 3 tablespoons)2 medium tomatoes (about 12 ounces), seeded and chopped1 can (16 ounces) black beans, drained and rinsed (about 1 ½ cups)⅓ cup fresh cilantro leaves chopped6 ounces Monterey Jack cheese, shredded (about 1 ½ cups)
Before You Begin
Buy firm zucchini with tiny prickly hairs around the stem ends; the hairs are a sign of freshness
Instructions
- Adjust one oven rack to upper-middle position and second oven rack to lowest position, then place a rimmed baking sheet on each rack and heat oven to 400 degrees.
- Meanwhile, halve each zucchini lengthwise. With small spoon, scoop out seeds and most of flesh so that walls of zucchini are 1/4 inch thick. Season cut sides of zucchini with salt and pepper, and brush with 2 tablespoons oil; set zucchini halves cut-side down on hot baking sheet on lower rack. Toss potatoes with 1 tablespoon olive oil, salt, and pepper in small bowl and spread in single layer on hot baking sheet on upper rack. Roast zucchini until slightly softened and skins are wrinkled, about 10 minutes; roast potatoes until tender and lightly browned, 10 to 12 minutes. Using tongs, flip zucchini halves over on baking sheet and set aside.
- Heat remaining tablespoon oil in 12-inch skillet over medium heat until shimmering but not smoking, about 2 minutes. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Increase heat to medium-high; stir in corn and cook until almost tender, about 3 minutes. Add garlic and chipotle chiles; cook until fragrant, about 30 seconds. Stir in tomatoes, black beans, and cooked potatoes; cook, stirring occasionally, until heated through, about 3 minutes. Off heat, stir in cilantro and 1/2 cup cheese and salt and pepper to taste.
- Divide filling evenly among squash halves on baking sheet, spooning about 1/2 cup into each, and pack lightly; sprinkle with remaining cheese. Return baking sheet to oven, this time to upper rack, and bake zucchini until heated through and cheese is spotty brown, about 6 minutes. Serve immediately.
Time
1 hourYield
Serves 4 as a main dish or 8 as a side dishIngredients
4 medium zucchini (about 8 ounces each), washed
Salt and ground black pepper
4 tablespoons olive oil
1 medium Red Bliss potato (about 5 ounces), cut into ½-inch cubes
1 medium onion, chopped fine
1 cup corn kernels, (fresh) cut from 2 medium ears
5 large cloves garlic, minced
3 chipotle chiles en adobo, minced (about 3 tablespoons)
2 medium tomatoes (about 12 ounces), seeded and chopped
1 can (16 ounces) black beans, drained and rinsed (about 1 ½ cups)
⅓ cup fresh cilantro leaves chopped
6 ounces Monterey Jack cheese, shredded (about 1 ½ cups)
Test Kitchen Techniques
Ingredients
4 medium zucchini (about 8 ounces each), washed
Salt and ground black pepper
4 tablespoons olive oil
1 medium Red Bliss potato (about 5 ounces), cut into ½-inch cubes
1 medium onion, chopped fine
1 cup corn kernels, (fresh) cut from 2 medium ears
5 large cloves garlic, minced
3 chipotle chiles en adobo, minced (about 3 tablespoons)
2 medium tomatoes (about 12 ounces), seeded and chopped
1 can (16 ounces) black beans, drained and rinsed (about 1 ½ cups)
⅓ cup fresh cilantro leaves chopped
6 ounces Monterey Jack cheese, shredded (about 1 ½ cups)
Test Kitchen Techniques
Ingredients
4 medium zucchini (about 8 ounces each), washed
Salt and ground black pepper
4 tablespoons olive oil
1 medium Red Bliss potato (about 5 ounces), cut into ½-inch cubes
1 medium onion, chopped fine
1 cup corn kernels, (fresh) cut from 2 medium ears
5 large cloves garlic, minced
3 chipotle chiles en adobo, minced (about 3 tablespoons)
2 medium tomatoes (about 12 ounces), seeded and chopped
1 can (16 ounces) black beans, drained and rinsed (about 1 ½ cups)
⅓ cup fresh cilantro leaves chopped
6 ounces Monterey Jack cheese, shredded (about 1 ½ cups)
Test Kitchen Techniques
Why This Recipe Works
As we developed our stuffed zucchini recipe, we took several steps to avoid a soggy and flavorless result: We scooped the seeds out of the zucchini to reduce moisture; roasted the zucchini cut-side down for a flavorful sear and a head start on the cooking process; stuffed them with potatoes, hearty seasonings, and vegetables; and returned them to the hot oven for a quick final roast.
Before You Begin
Buy firm zucchini with tiny prickly hairs around the stem ends; the hairs are a sign of freshness
Instructions
- Adjust one oven rack to upper-middle position and second oven rack to lowest position, then place a rimmed baking sheet on each rack and heat oven to 400 degrees.
- Meanwhile, halve each zucchini lengthwise. With small spoon, scoop out seeds and most of flesh so that walls of zucchini are 1/4 inch thick. Season cut sides of zucchini with salt and pepper, and brush with 2 tablespoons oil; set zucchini halves cut-side down on hot baking sheet on lower rack. Toss potatoes with 1 tablespoon olive oil, salt, and pepper in small bowl and spread in single layer on hot baking sheet on upper rack. Roast zucchini until slightly softened and skins are wrinkled, about 10 minutes; roast potatoes until tender and lightly browned, 10 to 12 minutes. Using tongs, flip zucchini halves over on baking sheet and set aside.
- Heat remaining tablespoon oil in 12-inch skillet over medium heat until shimmering but not smoking, about 2 minutes. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Increase heat to medium-high; stir in corn and cook until almost tender, about 3 minutes. Add garlic and chipotle chiles; cook until fragrant, about 30 seconds. Stir in tomatoes, black beans, and cooked potatoes; cook, stirring occasionally, until heated through, about 3 minutes. Off heat, stir in cilantro and 1/2 cup cheese and salt and pepper to taste.
- Divide filling evenly among squash halves on baking sheet, spooning about 1/2 cup into each, and pack lightly; sprinkle with remaining cheese. Return baking sheet to oven, this time to upper rack, and bake zucchini until heated through and cheese is spotty brown, about 6 minutes. Serve immediately.
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