5 cups of shredded extra sharp cheddar (Daiya cheese shreds wor well for this recipe)
1 cookie sheet
First Preheat oven to 350
Start by cutting your zucchini in half the long way. Then with a spoon take out the interior “meat” leave about ¼-1/2 inches of the insides alone so that you’ve got a nice boat like structure made with your zucchini. (If you don’t want to throw the “meat” away, which I don’t like to do save it and blend it with water into a thick base for a soup)
Next cut up your Red and Green Peppers, your celery, onion and tomato into small little pieces and throw into one bowl. Then mince the garlic, and add that to the bowl. Open your can of black beans, drain them well and add to the bowl as well. Mix well.
Taking the mixture from the bowl fill your zucchini boats nice and high and place them on a baking pan (cookie sheet is what I call them) and top your zucchini with the cheese evenly. Make sure to leave at least 1 cup of cheese unused. (If you are using Daiya use all of the cheese)
Cover your zucchinis and pan with Aluminum foil and allow to cook for 30 min. Then remove the pan from the oven and raise the temperature to 400 on broil.
Remove the foil from the pan and sprinkle the rest of your cheese evenly on your zucchini.
Leave the pan uncovered and return the oven for about 15 min, or until the cheese has turned golden brown. ( If you are using the Daiya, simply return the zucchini to the oven as is)
Then remove from the oven and let cool for about 5 min, then serve. (my daughter says that sour cream goes really well with it, I don’t like sour cream though so my opinion is it’s a no go)