Stuffed Zucchini tonight.

Tonight I made a Tex-Mex Stuffed Zucchini recipe that I got from Paula Dean's magazine.  Patrick loved it.  Del liked it except for the zucchini.  I thought it was good also.  I think this would make a great main dish if you didn't put it in the zucchini.  You could also add hamburger meat to it.  I am going to try that the next time I make it.  Patrick had 3 or 4 helpings!  I only used 4 zucchini so I had a lot left and that is what Patrick ate.  He didn't try it in the zucchini.  Here is the recipe:
Ingredients:
1 7/4 oz. box spanish rice mix, cooked according to package directions
1 (3 oz.) package cream cheese, softened
2 cups shredded Cheddar cheese, divided (I only used about 1  to 1 1/2 cups)
1/2 cup canned black beans, drained
1/2 cup canned corn, drained
1/2 t. ground chipotle chile pepper (I only had regular chile powder)
8 medium zucchini, halved lengthwise (I only used 4) 
1/2 teaspoon garlic salt

1.  Preheat oven to 350 degrees.  Spray a rimmed baking sheet with nonstick cooking spray.
2.  In a medium bowl, combine prepared rice, cream cheesse, 1 cup Cheddar cheees, beans, corn, and ground chile pepper.
3.  Using a melon baller, hollow out zucchini, leaving a 1/4 inch thick shell.  Sprinkle zucchini shells with garlic salt.  Spoon rice mixture into zucchini shells, and place on prepared baking sheet.  Cover and bake for 30 minutes.  Uncover and sprinkle with remaining 1 cup Cheddar cheese.  Bake for an additional 20 to 30 minutes or until zucchini are tender.