Tex Mex Zucchini Boats

Recipe:

3-4 Whole Zucchini

1lb. Pork Sausage

1 Can of Corn

1 Can of Black Beans

1 Can of Rotel Tomatoes

1 Seeded and Diced Jalapeno (optional)

1 C. Prepared Queso Cheese Sauce

2 C. Cooked Basmati Rice

Salt and Pepper to Taste

1/4 Lime Wedge per Zucchini Boat

1/2 C. Cojita Cheese

1-2 Sliced Avocado

1/2 C. Pico de Gallo

1. Preheat oven to 350 degrees.

2. Cut zucchini lengthwise and hollow out seeds to make boats.

3. Brown and crumble sausage, then drain of all grease.

4. Drain the cans of corn and black beans. Rinse beans and drain again. Add to browned sausage.

5. Stir in Rotel tomatoes with juice, jalapenos, and queso cheese. Mix thoroughly. Add rice. Stir again.

6. Squeeze lime wedge over zucchini boats then salt and pepper. Let set for 5 minutes.

7. Fill each zucchini boat with veggie/rice mixture. Place boats in shallow baking dish. Once all boats are filled, sprinkle with Cojita cheese.

8. Bake for 40-45 minutes. Freeze remainder of rice mixture (up to 2 months), this filling makes a great pull from the freezer fresh meal.

9. Serve with sliced avocados and pico de gallo.