Prep the ingredients: Wash and dry all produce. Preheat the oven to 400 degrees. Halve, peel, and finely dice the onion. Core, seed, and dice the tomato. Cut the corn kernels off the cob. Finely chop the cilantro. Drain and rinse the beans.

Roast the zucchini halves: Halve the zucchini lengthwise. With a spoon, scoop out and discard the seedy centers. Drizzle the halves with 1 teaspoon olive oil and season with salt and pepper. Place the zucchini cut-side down, on a baking sheet and bake for 20-25 minutes, until softened.

Cook the rice: In a small pot, bring 11/2 cups water and the stock concentrate to a boil. Once boiling, add the rice, cover, and reduce to a low simmer for 15-20 minutes, until tender.

Sauté the vegetables: Heat a drizzle of oil in a large pan over medium heat. Add the onion to the pan and cook, tossing for 4-5 minutes, until softened. Add the tomato, corn, beans, and as many chili flakes as you like to the pan and cook, tossing for 2-3 more minutes. Season with salt and pepper.

Assemble the filling: When the rice is done, toss it into the pan with the vegetable mixture. Stir in half the cilantro. Season to taste with salt and pepper.

Stuff the zucchini: Stuff the zucchini halves with as much filling as will fit. Sprinkle with the Monterey Jack cheese and return to the oven for about 5 minutes, until melted. Serve the Southwestern stuffed zucchini on a bed of the remaining filling, sprinkled with cilantro. Enjoy!