Mexican Stuffed Zucchini

Introduction

These Mexican inspired stuffed zucchini boats are packed with bold Tex-Mex flavors like black beans, corn, tomato, jalapeño, cumin, and chopped cilantro. Scooping out zucchini halves and stuffing them with a hearty mixture of rice, beans, and cheese transforms a simple squash into an easy, hearty vegetarian main dish. Topped melty cheese and toasted pepitas, this flavorful and nutritious recipe makes for an easy weeknight dinner or impressive appetizer to share. Read on for the full recipe and fun ways to customize.

Benefits of Zucchini

Zucchini offers many valuable nutrients and potential health benefits including:

• Packed with antioxidants like lutein and zeaxanthin
• High in vitamin C
• Provides magnesium for bone health
• Low in calories and carbs
• May help lower blood sugar

Benefits of Black Beans

Black beans add extra nutrition:

• High in plant based protein
• Rich in soluble fiber
• Provide B vitamins like folate, thiamine
• Contain antioxidants
• Help reduce cholesterol

Ingredients

This recipe requires just a few simple components:

• Zucchini
• Cooked rice
• Black beans
• Corn
• Onion and garlic
• Diced tomatoes
• Mexican cheese blend

Seasonings

• Chili powder
• Cumin
• Paprika
• Cilantro
• Lime juice
• Salt and pepper

Recipe Instructions

Prep the Zucchini

Trim ends from zucchini and halve lengthwise. Scoop out the inside leaving a 1⁄4 inch shell. Brush with oil and season.

Cook the Filling

Sauté onion and garlic until soft. Add rice, beans, corn, tomato, and spices. Cook 2-3 minutes more. Remove from heat.

Fill the Zucchini

Spoon rice and bean mixture into the prepared zucchini shells, mounding it on top.

Top and Bake

Sprinkle stuffed zucchini with cheese. Bake at 375°F 15-20 minutes until heated through.

Finish and Serve

Garnish with cilantro, pepitas, hot sauce if desired. Squeeze lime juice over top.

Substitutions and Variations

Tailor this recipe to your taste or what you have on hand:

• Use quinoa instead of rice
• Try different beans - pinto, kidney, black eyed peas
• Swap corn for peppers or mushrooms
• Use Monterey jack instead of Mexican cheese blend
• Top with avocado, Greek yogurt or pico de gallo

Seasoning Ideas

• Ground chipotle powder
• Ancho chili powder
• Cayenne pepper
• Smoked paprika
• Cumin
• Oregano

Serving Suggestions

These stuffed zucchini boats are perfect for:

• Appetizers or starters
• Vegetarian main course
• Sides at BBQs or cookouts
• Meal prep lunches
• Potlucks or sharing platters

Meal Ideas

Some tasty sides that pair well include:

• Mexican rice
• Black beans
• Tortilla chips and guacamole
• Southwestern chopped salad
• Cheesy corn casserole

Storage and Leftovers

Store stuffed zucchini in the refrigerator up to 4 days. Reheat in a 375° oven until warmed through.

Storage Tips

• Allow to cool before storing
• Transfer to sealed container
• Avoid leaving at room temperature more than 2 hours

Common Questions

Can I make this recipe ahead of time?

Yes, prep and stuff the zucchini 1-2 days in advance then bake just before serving.

What are the best zucchini to use?

Medium zucchini around 6-8 inches work well. Larger squash may have tougher seeds.

Can I freeze any leftovers?

No, the texture of baked zucchini does not hold up well to freezing.

How long will stuffed zucchini last in the fridge?

Stored properly in an airtight container, leftovers last 3-4 days refrigerated.

Can I use ground beef instead of beans?

Absolutely, cooked ground beef makes a tasty substitute.

Conclusion

These Tex-Mex stuffed zucchini boats are brimming with addictive southwestern flavors from black beans, corn, jalapeño, and zesty seasonings. Scooping out and filling zucchini halves with the hearty rice and bean mixture transforms an ordinary squash into a satisfying vegetarian main. Customize the filling to your taste then enjoy this easy yet impressive Mexican-inspired dish any night of the week!