A Vibrant Life | Mexican Style Stuffed Zucchini
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Mexican Style Stuffed Zucchini

 

Mexican Style Stuffed Zucchini

Posted by admin in Dinner 13 Jul 2015

It’s zucchini season here in Utah and with 4 huge plants (what was I thinking) I’m pretty sure we will be eating a LOT of zucchini!! This right here is going to become a staple for sure. I was shocked to see my kids eat it right up and asked for seconds. I served these with a large spinach salad and freshly baked bread (thanks honey) and it was a perfect meal (that I’m already planning on making again this week haha.

Mexican Style Stuffed Zucchini

4 zucchinis sliced lengthwise

Using a spoon or scooper, scoop out the middle flesh of each zucchini (I saved this to make zucchini bread)

Bake the zucchini at 350 degrees for 35 minutes.

While it is baking prepare the filling.

1/2 sweet onion

2 tbs olive oil

3 cups of cooked brown rice

2 cans black beans2 tomatoes, diced

1/2 cup enchilada sauce

1 tsp salt

1 can diced green chiles

Pepper jack cheese for topping

Heat the oil in a large pan over medium heat and add the oil.

Sauté for 5 minutes and then add the rest of the ingredients.

Cook for an additional 5 minutes, stirring frequently.

When the zucchinis are finished baking fill each one with the filling.

Top with cheese and return to the oven for an additional 5 minutes.

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