Ingredients
Serves 4
308 per serving
1 cup Black beans, cooked 227 cal
1 tbsp Cilantro, fresh 1 cal (optional: use parsley)
1 cup Corn, fresh raw 132
1 large clove Garlic 4 cal
1 Green pepper, medium sweet 30 cal
1 Onion, small 26 cal
1 tsp Oregano, dried 6 cal
1 Tomato, medium 22 cal
2 Zucchini, about 10 to 12 inches long, medium sized 50 cal cooked)
1 cup Vegetable unsalted stock 25 cal
1 tbsp sriracha sauce 90 cal
1/2 cup quinoa  249
1 tbsp Olive oil 119 cal
1 tsp Cumin, ground 22 cal
1/2 cup shredded vegan provolone cheese 231 cal

Instructions
Start the broiler in your oven heating. Line a large heavy baking sheet with foil [or not, if you don't mind a little scrubbing]
Cut the zucchinis in halves, the long way. Use a spoon to scoop out the centers, reserving for the stuffing, leaving a good half inch of flesh all around to form a stuffable "boat"
Brush about ½ teaspoon of olive all over the cut sides of the squash, and arrange the halves on the baking sheet, cut sides facing up.
Place pan with zucchini under the broiler - the rack should be adjusted to leave a couple inches space above the zucchini. Check frequently, and turn the pan so the surfaces brown evenly. You want some nice color, but the zucchini should still be fairly firm when you take it out. Leave the broiler on, as you are going to need it again in a few minutes.
Over a medium flame, heat a tablespoon of the olive oil in a large sauté pan.
Meanwhile, chop the flesh from the zucchini, and add to the pan.
Add the onion, pepper, corn and black beans and stir fry for a couple minutes.
Add the garlic, cumin, oregano and hot sauce, and mix to combine.
Rinse the quinoa in a fine metal strainer [some quinoa can taste soapy if it's not rinsed.]
Add the quinoa and stock, and cover the pan.
Bring to a boil then lower the heat a bit and cook until the quinoa is tender - about 15 minutes, adding additional stock or water, if things start to stick at all.
Remove the lid, and mix in the diced tomato, and the cilantro.
Mix in ½ of the cheese.
Portion the stuffing evenly among the browned zucchini halves [you may have a little stuffing left over], and top each one with the remaining cheese.
Return the pan to the broiler for a couple minutes, until the cheese is melted and bubbly - watch carefully so that it doesn't burn.
Serve individual halves, or cut into slices for smaller portions. 

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