Twice Baked Zucchini Boats

This is a light and colorful recipe, perfect for hot summer days.

What you’ll need:

• 2 medium zucchini
• 1 Tbsp. olive oil
• 1 cup chopped red pepper
• 2 cloves garlic, minced
• 1/2 cup chopped onion
• 1/2 cup corn
• 1/2 cup halved cherry tomatoes
• 1/3 cup Italian dressing
• 1 cup cooked brown rice
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 cup mozzarella cheese

Directions

1. Preheat oven to 350°.
2. Slice the zucchini in half and scrape out the filling with a spoon and reserve. Brush with olive oil. Place on a baking sheet and bake for 15 to 18 minutes or until tender.
3. Chop up the reserved zucchini and sauté with red pepper, garlic and onion; cook for 3 to 4 minutes. Add in the corn and cherry tomatoes. Stir for another 2 to 3 minutes or until the vegetables are mostly tender. Remove from heat and stir in the dressing and cooked brown rice; season with salt and pepper
4. Remove zucchini from oven and stuff with filling. Return to the oven for 8 to 10 minutes, top with cheese and return to the oven until the cheese is melted and serve immediately.