Main Dishesclosetcooking
Mexican Stuffed Zucchini
Zucchini stuffed with a Mexican style filling with seasoned beef, tomatoes, beans and corn, all covered in melted cheese!
👥 4 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
📝 Preparation Steps
1
Cut the zucchini in half lengthwise, and hollow them out (using a spoon or melon baller) until the zucchini is about ¼ inch thick, reserving and chopping the zucchini from the inside.
medium zucchini4
2
Cook the beef and onion in a large skill until the beef is cooked through, before draining off any excess grease.
3
Add the chopped zucchini and cook until tender, about ⏱️ 5 minutes.
medium zucchini4
4
Add the taco seasoning and water and cook, mixing, until the seasoning is mixed in evenly and the liquid has cooked off, about ⏱️ 5 minutes.
taco seasoning (or 1/2 package)1 tablespoon
5
Add the tomatoes, beans, and corn and cook for a minute before mixing in the cilantro and turning off the heat.
diced tomatoes (or salsa)1 cupcilantro, chopped2 tablespoons
6
Place the beef mixture into the hollowed out zucchini halves and place them on a baking sheet.
medium zucchini4
7
Sprinkle on the cheese and bake in a preheated 350F/180C oven until the zucchini is tender, about ⏱️ 30-40 minutes.
cheese (cheddar and/or monterey jack), shredded1 cupmedium zucchini4
Nutrition Facts
calories
Calories 434
fat Content
Fat 23g
fiber Content
Fiber 7g
sugar Content
Sugars 9g
sodium Content
Sodium 494mg
protein Content
Protein 26g
trans Fat Content
Trans 1g
cholesterol Content
Cholesterol 73mg
carbohydrate Content
Carbs 30g
saturated Fat Content
Saturated 11g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...