Bulgur Pinto Bean Cotija Cilantro Stuffed Zucchini

Ingredients

• 1½ lbZucchini
• 1 cupBulgur Wheat
• 2 cupsVegetable Broth
• 10 ozCanned Pinto Beans
• 4 ozCotija Cheese
• 2 tbspCilantro
• 2 tbspPesto
• 1 cupTomato Sauce
• 1 tbspOlive Oil
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 375°F (191°C) and prepare the Zucchini as a sturdy shell or cavity for stuffing.
2. Combine the Bulgur Wheat and Vegetable Broth, bring to a boil, cover, and cook for about 15 minutes until tender; drain any excess broth if needed.
3. Drain and rinse the Canned Pinto Beans if canned; otherwise cut it into small pieces. Mix it with the cooked Bulgur Wheat, Cotija Cheese, Cilantro, Pesto, half of the Tomato Sauce, and Table Salt.
4. Brush the Zucchini with the Olive Oil, fill it with the grain mixture, and spoon over the remaining Tomato Sauce. Bake for about 30 minutes until the Zucchini is tender and the filling is hot throughout.