Mexican Stuffed Zucchini Recipes

MEXICAN STUFFED ZUCCHINI BOATS RECIPE

Mexican Stuffed Zucchini Boats Recipe image

Liven up your meals with these delicious Mexican stuffed zucchini boats. Loaded with seasoned beef, beans and veggies, they're packed full of flavor and so easy to make!

Provided by Becky Hardin - The Cookie Rookie

Time 1h

Number Of Ingredients 15

Ingredients

3 large zucchini (sliced lengthwise)
1 tablespoon olive oil
½ pound ground beef (90/10)
1 red bell pepper (chopped)
½ large yellow onion (chopped)
2 cloves garlic (minced)
15 ounce can black beans (drained and rinsed)
½ cup corn (frozen or canned)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon Kosher salt
½ teaspoon oregano
¾ cup salsa
1 cup shredded cheese (Mexican blend or cheddar, divided)
Chopped fresh cilantro for garnish

Steps:

Preheat oven to 375°F.
Using a spoon, hollow out the middle of each zucchini half (a grapefruit spoon works well for this) leaving enough intact around the edges so that the zucchini is still sturdy and retains its shape. Set the inside scraps aside for another use or discard. Place zucchini boats in a 9x12 baking dish.
Heat olive oil over medium heat in a large skillet. Once hot, add the beef and cook until browned, breaking up with a spatula.
Once browned, add onion, peppers and garlic. Stir to combine and cook for an additional 3-4 minutes until slightly softened.
Add the beans, corn and spices to the skillet and stir until well combined.
Add the salsa and half of the shredded cheese, mix until incorporated then turn off the heat.
Spoon an even amount of the mixture into each zucchini half and top with the remaining cheese.
Cover with aluminum foil and bake for 30-35 minutes. Remove foil for the last 5 minutes to fully melt the cheese.
Garnish with fresh cilantro and serve.

Nutrition Facts : Calories 434 kcal, Carbohydrate 34 g, Protein 26 g, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 62 mg, Sodium 1570 mg, Fiber 11 g, Sugar 9 g, ServingSize 1 serving

MEXICAN STUFFED ZUCCHINI

Mexican Stuffed Zucchini image

We have 8 zucchini plants and I love to stuff them if they get too big, so I came up with this one night when I had leftover taco meat and way too much zucchini. My DH loved it!

Provided by deb k

Categories One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 large zucchini
1/2 cup ricotta cheese
3 tablespoons parmesan cheese
1/2 cup mozzarella cheese
1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
1 1/4 cups beef broth
1/2 cup rice
1/2 cup chopped onion
1 large tomatoes, sliced
1/4 cup of chopped green peppers (optional) or 1/4 cup mushroom (optional)

Steps:

Take zucchini and make boats out of them (slice the top off and scoop out the seeds and discard) Place in a casserole dish.
Bring beef broth to a boil, add rice and cook as directed; set aside.
Brown hamburger with onions (and peppers& mushrooms if you want); drain.
Add taco seasoning with water as directed and simmer for 5 minutes.
Add rice and simmer for 3 minutes.
Mix ricotta cheese with Parmesan and 1/4 cup of mozzarella.
Spoon cheese mixture in bottom of boats.
Spoon rice and beef mixture into boats until filled.
Put sliced tomatoes over the tops of the boats.
Bake at 350°F for 1 hour, or until zucchini is soft when pricked with a fork.
Sprinkle tops with remaining mozzarella cheese and bake until cheese melts.
Serve with sour cream and salsa.

MEXICAN ZUCCHINI BOATS

Mexican Zucchini Boats image

These Mexican zucchini boats are a tasty, lower carb meal and excellent way to use up excess zucchini from the garden!

Provided by foxkaren

Categories World Cuisine Recipes Latin American Mexican

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

1 olive oil cooking spray
2 medium zucchini, halved lengthwise and seeds scooped out
1 pound lean ground beef
¼ cup minced onion
1 (8 ounce) can tomato sauce
½ cup fresh corn kernels
2 tablespoons minced green bell pepper
1 (1 ounce) envelope taco seasoning mix
1 cup shredded Mexican cheese blend
¼ cup chopped scallions

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.
Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.
Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.
Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.

Nutrition Facts : Calories 425.9 calories, Carbohydrate 17.5 g, Cholesterol 111.4 mg, Fat 25.2 g, Fiber 2.8 g, Protein 32.4 g, SaturatedFat 13.1 g, Sodium 1152.5 mg, Sugar 6.5 g

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