mexican style stuffed zucchini
I can't quite remember where I stumbled across this recipe, but I LOVE ANYTHING MEXICAN oriented so of course I had to try it. My fiance begs me to make this dish now. Definitely a fave! (Hint: sometimes I double the filling and freeze half - just make sure you drain the meat well first!)
prep time
cook time
method
Bake
yield
Ingredients
- 4 large zucchini (sliced lengthwise, middle scooped out and reserved)
- 1 pound lean ground beef
- 1/2 cup chopped bell peppers (any color combo)
- 1/2 cup onion, diced
- 1/3 cup water
- 1 package taco seasoning
- 2/3 cup shredded cheddar cheese
- 2/3 cup cream cheese
- 1/4 cup parsley (if fresh, chop fine)
- 1/2 cup shredded mozzarella cheese
- 1 - green onion - sliced thin
How To Make mexican style stuffed zucchini
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Step 1Brown beef, peppers, onion, and middle part of zucchini. Leave 'boats' on sprayed sheet pan.
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Step 2Add taco seasoning and water. Stir and simmer a few minutes until seasoning is equally distributed.
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Step 3In a large bowl, add beef, cheeses, and parsley. Mix well.
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Step 4Spoon mixture into each zucchini boat.
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Step 5Bake 400° for 30 minutes (or until zucchini is done).
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Step 6Sprinkle mozzarella and green onions over top. Return to oven to melt (about 5 minutes).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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