Mexican Stuffed Zucchini
Elevate your weeknight dinner game with this vibrant and flavorful Mexican Stuffed Zucchini recipe! Tender zucchini "boats" are hollowed out and baked to perfection, then filled with a hearty, spiced mixture of ground beef (or turkey), black beans, juicy red bell peppers, and corn, all brought together with a zesty kick of salsa. Topped with melted Mexican blend cheese and optional fresh cilantro, this dish strikes the perfect balance between indulgence and wholesome veggies. Ready in under an hour, this gluten-free, customizable recipe is ideal for family dinners or meal prep. Discover the irresistible combination of bold Mexican spices and nutritious zucchini in every bite!
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Recipe Information
Ingredients
- 4 large zucchini
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 1 medium, chopped red bell pepper
- 3 cloves, minced garlic
- 1 pound ground beef (or ground turkey)
- 1 teaspoon cumin
- 1.5 teaspoons chili powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 1 cup, cooked or canned (rinsed and drained) black beans
- 0.5 cup, cooked corn (optional)
- 0.5 cup salsa
- 1 cup shredded Mexican blend cheese
- 0.25 cup, chopped (optional) cilantro
Instructions
Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper or lightly grease it.
Wash the zucchini and cut each one in half lengthwise. Using a spoon, scoop out the pulp from the centers to create a hollow ‘boat’, leaving about 1/4 inch of flesh around the edges. Reserve the zucchini pulp for the filling.
Place the zucchini halves cut-side up in the prepared baking dish. Lightly brush them with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Bake in the preheated oven for 10 minutes, then remove and set aside.
While the zucchini boats are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper, and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for another 30 seconds, stirring frequently.
Stir in the ground beef (or turkey) and cook until browned, breaking it apart with a spoon as it cooks, about 5-6 minutes. Drain any excess grease if necessary.
Season the meat mixture with cumin, chili powder, paprika, and salt. Stir well to combine.
Chop the reserved zucchini pulp and add it to the skillet along with the black beans, corn (if using), and salsa. Mix everything together and let it cook for 2-3 minutes until heated through.
Spoon the filling evenly into the pre-baked zucchini boats, packing it gently to ensure the boats are full.
Top each zucchini boat with shredded Mexican blend cheese.
Return the baking dish to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly, and the zucchini are tender but still hold their shape.
Remove from the oven and let cool for a couple of minutes. Garnish with fresh chopped cilantro if desired.
Serve warm and enjoy your delicious Mexican Stuffed Zucchini!
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 463 mg | 154% | |
| Sodium | 13262 mg | 577% | |
| Total Carbohydrate | 164.3 g | 60% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 90.4 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1229 mg | 95% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 4686 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
