If you (or your neighbors) planted zucchini, God knows you're trying to come up with new and clever ways to put your Springtime bounty to use. Here is a healthy, easy-to-make solution! This is a great low carb, flavorful, farm to table meal with a Mexican flair.
Equipment
- 1 9" x 13" casserole dish
Ingredients
- 3 to 4 Large Zucchinis
- 1 cup Ground Beef Can substitute with Impossible or other brand vegetarian ground beef
- 1 can 15-Ounce Can of Blackbeans Drained
- 1/2 cup Corn Kernels
- 1 cup Salsa
- 1 can Rotel Fire Roasted Diced Tomatoes & Green Chiles 10-ounce can
- 1/2 Onion Diced
- 2 cloves Garlic Minced
- 1/2 Jalapeno Deseeded and chopped
- 1 tbsp Olive Oil
- 2 tsps Cumin
- 1 tsp Chili Powder
- 1/2 tsp Salt
- 1/4 cup Cilantro Finely chopped
- 1 cup Shredded Cheese Cheddar or Pepper Jack
- 1 packet Taco Mix
Instructions
- Preheat oven to 400 degrees F.
- Grease a 9"x13” casserole dish and set aside.
- Slice each zucchini in half lengthwise. Using a spoon or melon baller, hollow out the center of each zucchini. Place them skin side down in the casserole dish.
- Heat a tablespoon of olive oil in a large skillet over medium-heat. Add the onions, garlic, and jalapeno, and cook for 1-2 minutes or until soft.
- Add the corn and beans, salsa, and spices; cook for another 2-3 minutes. Turn off heat and mix in cilantro.
- Spoon the filling inside of each zucchini until they are all full. Cover with foil and bake for 20 minutes.
- Remove foil ,sprinkle with cheese. Bake in the oven , uncovered for 5 minutes until cheese melts.
- Garnish with chopped cilantro.
- Serve with a side of Spanish rice.
Notes
