– 2 medium zucchini– 2 tbsp. olive oil– ½ medium onion, diced– 2 garlic cloves, minced– 1 can black beans, rinsed– 1 can corn, drained– 1 cup enchilada sauce– ½ tsp. salt or to taste– 1 tsp. cumin– ½ cup cheese
Trim off the stem ends from the zucchini and cut them in half, lengthwise. Use a spoon to carefully scoop the flesh out of the zucchini. Chop the flesh with a knife until it is in small and uniform pieces, then set aside.