Stuffed Zucchini
Need to change up your taco or burrito routine, here’s a great recipe for you. Zucchini are a versatile vessel to support whatever flavor profile you’re into. This super easy recipe is perfect for those busy weeknights where you don’t want to spend a lot of time in the kitchen. This is also a great recipe to use leftover veggies, ground meat, beans or seasonings you might have on hand.
3 Zucchini- ends removed, sliced in half length-wise with center/seeds scooped out
1 LB Ground Meat- I’ve used chicken, pork, beef & turkey
8oz. Canned Corn- drained
14.5 oz Can of Black Beans (or any other type of bean)- drained and rinsed
1 Jalapeno (or more if you like heat)- small dice
1/2 Large Onion- Small dice
1 Packet Taco or Burrito Seasoning
or
Homemade Seasoning Mix- 2 tsp Cumin, 2 tsp Chili Powder, 1 tsp Onion Powder, 1 tsp Garlic Powder and 2 tsp Salt
1 cup Shredded Cheese (Cheddar, Pepper Jack, Colby)
Preheat oven to 350 degrees. In a large skillet cook the diced onion and jalapeno in a little bit of oil. Once soft, add in the corn, beans and taco/burrito seasoning. Once warmed through, set aside in a bowl. In the same skillet, brown your choice of ground meat. While the meat is cooking, wash and trim the zucchini. To remove the seeds, use a small spoon and just scrape down the center of each half of the zucchini, making a small well along the length. You can trim a little off the skin side of the zucchini if it rolls when you sit it skin side down. This will help it lay flat and not tip over.
Cover a sheet tray with tinfoil then sprinkle the zucchini with salt & pepper. Mix the veggie/bean mixture into your ground meat then scoop into each zucchini. Press the mixture down so you really pack the filling in. Top each one with a generous handful of cheese. Bake on sheet tray for 20-25 minutes, just long enough for the zucchini to roast and get soft. Serve with a side of Spanish rice or a nice salad. Enjoy!