What can I say…another zucchini recipe. I have prepared zucchini umpty-dozen ways in the last few weeks and, surprisingly, I’m still not tired of it. I guess it’s the fact that it is so versatile that keeps it interesting. This version of stuffed zucchini is the result of what I happened to have in the fridge, but just about any combination of meats and veggies that suits your taste will make a good filling. I usually start with a base of rice and cheese and go from there. This can be served as either a side dish or an entree. I think it is delicious and very satisfying served with a green salad and some crusty bread.
I added a spiced up tomato sauce after the zucchini were finished baking but it can be poured over the zucchini before baking and covered with a layer of grated cheese. That’s the way my mother made this dish and it is very good prepared that way. This same recipe and technique work well with bell peppers.
The zucchini can be hollowed out with a teaspoon but the best and easiest way to do it is with a melon baller. It just takes a minute and it’s easy to get a nice, uniform thickness.
The filling cooks down so add plenty. Top with grated cheese and breadcrumbs and bake in a hot oven for 20-25 minutes or until tender. Some recipes suggest boiling the hollowed out zucchini halves in water for a few minutes to get the cooking process going but I have never bothered with this step. Just be sure to check them at the end of the cooking time to make sure they are soft. Some recipes say to trim the stem and flower ends but I leave them on because they help the cooked squash keep its shape.
The great thing about this recipe is its versatility. You can add meat or not…if you don’t like rice don’t use it…go for breadcrumbs instead. A meatloaf mixture is delicious with a baked on tomato sauce and grated cheese topping. It’s all about being creative and using what you have on hand.
- 4 medium zucchini
- ½ pound ground beef
- 1 small onion, chopped
- 1 clove garlic, minced
- ¾ cup tomato sauce
- ¾ cups COOKED rice
- ½ cup black beans
- ½ cup cheddar cheese, grated
- ¼ cup cilantro chopped
- 1 teaspoon chili powder
- ½ teaspoon cumin
- 1 teaspoon dried basil
- Salt and pepper to taste
- ¼ cup grated cheddar cheese mixed with 1 tablespoon breadcrumbs
- Preheat oven to 375 degrees.
- Cut zucchini in half lengthwise and, using a spoon or even better a melon baller, scoop out flesh, leaving ½-inch shells. Chop the scooped out flesh into small pieces and set aside.
- Brown ground beef over medium heat in a large skillet. Add chopped onion and garlic and saute 5 minutes. Add tomato sauce, chopped zucchini, cooked rice, black beans, grated cheese, cilantro, chili powder, cumin and basil. Season with salt and pepper.
- Fill zucchini shells with mixture. Top with cheese and breadcrumb mixture.
- Bake for 20-25 minutes until zucchini is tender and top is golden brown.
I needed to read this BEFORE I pulled my zuchini plants!! Sounds good!!!
xo KRis
This looks really scrumptious, Cathy! Years ago & I do mean YEARS…I made a similar recipe only with sausage. It was supposed to have been Bob Hope’s favorite stuffed zucchini recipe & I was so proud that it turned out well. This reminds me of his version except for the black beans & the cumin. I shall try your method just as soon as someone gifts me with more zucchini! (I know it won’t be long)
Hugs,
Rett
Rettabug recently posted..Bridal Shower
Hey, just wanted to let you know your “Pin It” button on the photo isn’t working! I tried to pin it several times & no photo shows up. Will try a different way.
Rettabug recently posted..Bridal Shower
What a great idea for a bounty of zucchini. We love Tex-Mex and this is sooo much healthier than eating out.
Sam
Sam @ My Carolina Kitchen recently posted..BLT Cornmeal Pancakes – a breakfast twist on a BLT
What very appetizing, tasty filled zucchini!
MMMMMM,… Colourful tasty food!
Sophie recently posted..Sophie’s Vegan + Gluten-Free triple coconut & almond butter soft cookies!
they remind me of stuffed peppers too:)
Cozy comfy meal..
Monique recently posted..Yogurt~Lemon~ Raspberry Cakelets~ from the book Citron~
I’ve never tried the Tex-Mex filling for zucchini, but I know I’d love it. Good tip about leaving the stem on so the zucchini holds its shape.
ciaochowlinda recently posted..Ciao Chow Linda Celebrates Five Years with Thanks and a Giveaway
I quit growing them as we quickly ran out of recipes and now we just buy as needed. This sounds like a delicious recipe and I know I’d enjoy it. They look very appealing as well.
Larry recently posted..2013 Western Trip – Kalispell Finally – Spruce Park
We’ve been eating our share of zucchini, too. Like you, I never get tired of it!
Karen recently posted..Tuscan Spinach-Basil Pesto Salad
This is the perfect recipe for all the zucchini that is in my crisper. I love anything with Tex-Mex flavors.
Karen Harris recently posted..Something From Nothing #15: Crispy Cocktail Crackers
I can’t ever have too many zucchini recipes, this looks wonderful Cathy. I love how zucchini is like a blank pallet and can take on so many flavors and personalties. I made some this week with a Mediterranean twist.
The Café Sucre Farine recently posted..Raspberry Honey-Jalapeño Vinaigrette
You can never have to many zucchini recipes. I love Tex Mex flavors and this one reminds me a bit of calabacitas. Thanks for sharing!
Abbe@This is How I Cook recently posted..Chocolate Lava Cake And a Birthday
I do love zucchini. It is a very versatile ingredient.
These look good.
You know anything with Tex-Mex in the title gets my attention. The zucchini sound flavorful and filling.
Karen (Back Road Journal) recently posted..Crab And Avocado Salad With Citrus
Zucchini is so prolific in the garden still, this is a much welcomed recipe.
bellini recently posted..Perfected White Wedding Cupcakes with Cream Cheese Buttercream Icing for My Daughters Shower
this is such a perfect way to stuff zucchini,anything cheesy and tex-mex we are blindly in,delicious treat 🙂
Kumar’s Kitchen recently posted..CURRIED COMFORT:CHICKPEA STEW…GHUGNI 🙂
Fantastic! I have everything on hand. Thanks! Dinner will be ready in a wink tomorrow.
Kirsten@ My Kitchen in the Rockies recently posted..Quiche Lorraine
Good Morning Cathy, hope you’re having a fabulous holiday weekend. I’ve been so busy with work and such that I’m behind on my blog reading. Well, we need “umpty dozen” ways for that ornery zucchini. And with my love of southwest, you now this one will be on my table soon. Thanks for the recipe.
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