Step 1

Preheat oven to 400 degrees. Cut zucchini in half lengthwise, use a tablespoon to scoop out the seedy center and discard. Place side by side, cut side up, on a baking sheet or in a casserole dish.

Step 2

In a large bowl stir together quinoa, black beans, corn, enchilada sauce, 1/2 cup of the shredded Mexican blend cheese, cumin, chili powder, and salt and pepper.

Step 3

Spoon quinoa mixture into zucchini boats. Bake for 15 minutes.

Step 4

Top zucchini with remaining cheese. Return to oven for 5 minutes or until cheeses are melted.

Step 5

Add desired toppings and serve.