Mexican Style Stuffed Zucchini

Mexican Style Stuffed Zucchini

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Justine Foy


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!)


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  • 4 large
    zucchini (sliced lengthwise, middle scooped out and reserved)
  • 1 lb
    lean ground beef
  • 1/2 c
    chopped bell peppers (any color combo)
  • 1/2 c
    onion, diced
  • 1/3 c
  • 1 pkg
    taco seasoning
  • 2/3 c
    shredded cheddar cheese
  • 2/3 c
    cream cheese
  • 1/4 c
    parsley (if fresh, chop fine)
  • 1/2 c
    shredded mozzarella cheese
  • 1
    green onion - sliced thin

How to Make Mexican Style Stuffed Zucchini


  1. Brown beef, peppers, onion, and middle part of zucchini. Leave 'boats' on sprayed sheet pan.
  2. Add taco seasoning and water. Stir and simmer a few minutes until seasoning is equally distributed.
  3. In a large bowl, add beef, cheeses, and parsley. Mix well.
  4. Spoon mixture into each zucchini boat.
  5. Bake 400° for 30 minutes (or until zucchini is done).
  6. Sprinkle mozzarella and green onions over top. Return to oven to melt (about 5 minutes).

Printable Recipe Card

About Mexican Style Stuffed Zucchini

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Mexican

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