This is an adaptation of a recipe found on Kalyn’s Kitchen. If you are a meat loving person I would add ground beef or ground turkey. It is a tasty dinner. I added a side salad.
Preheat oven to 350 degrees Fahrenheit
Take 3 large zucchini and cut into 3 inch length
Take a melon scoop or sharp spoon and scoop out the inside of zucchini leaving about an inch layer.
Take the zucchini that has been scooped out and use a food processor or blender to chop it. Add the chopped zucchini to a bowl. Mix in 2 cups of brown rice or whole grain rice, 1/2 cup onions, 1/2 cup Plain No Fat Greek Yogurt, 1 can of rinsed and drained can of black beans, 1 cup low-fat Mexican 4 Cheese Blend and salt and pepper to taste. Mix together in the bowl
Arrange the zucchini in the baking pan. Spoon in the rice stuffing mixture packing it tightly into the zucchini.
Cover the dish and bake on the middle rack for 20 minutes
After 20 minutes take the zucchini out and add the cheddar cheese on top of the zucchini. I know it is a little more than 1/4 cup of cheese but I believe a little extra cheese never hurts.
Put the zucchini back in the oven uncovered for 20 minutes. Set your oven to broil the last 5 minutes until the cheese on top is brown and crusty.