Does anyone else produce so much zucchini in their garden that you need to get creative? Nana had fun creating this recipe to use our excess zucchini.

Ingredients

• 2 medium to large zucchini
• 2 tablespoons olive oil
• salt and pepper to taste (about ½ teaspoon of each)
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 pound breakfast sausage
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ cup canned Rotel tomatoes
• ½ cup frozen or fresh corn
• ½ cup canned black beans
• 1 cup Monterey Jack cheese
• small handful of chopped cilantro

Optional Ingredients

• raw onions
• chopped fresh tomatoes
• sour cream

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• Cut zucchini in half lengthwise. Using a spoon, remove seeds from zucchini leaving about ¼ inch thickness.
• Brush whole zucchini with oil (inside and out) and sprinkle with salt and pepper. Set aside remaining oil for later.
• Place zucchini on baking sheet, cut side up, and bake for 12 to 15 minutes until zucchini just begins to soften.
• Meanwhile heat remaining oil over medium high heat. Add onion and sauté for 5 minutes, then add garlic and sauté another minute. Now add sausage and cook until no longer pink.
• Sprinkle meat with seasonings, then add Rotel, corn, black beans, and cheese. Cook until heated through.
• Spoon meat mixture into hollowed out zucchini. Place stuffed zucchini back into oven until heated through.
• Remove from oven and top with fresh cilantro and the optional toppings you want.