Mexican Style Stuffed Zucchini

Mexican Style Stuffed Zucchini Recipe

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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
green onion - sliced thin


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

About Mexican Style Stuffed Zucchini

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