Name: Vegetarian Mexican Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Yield: 4
Ingredients: • 2 large zucchini OR 3 medium; • 1 tbsp. coconut oil OR Avocado oil; • 2 cloves garlic, minced; • ½ large red onion finely diced; • ½ red capsicum (bell pepper); • 1 tbsp. chili powder; • 2 tsp. ground cumin; • 1 tsp. cinnamon; • 400g organic black beans (cooked) or Canned drained and rinsed; • 1 cob of organic corn, kernels removed from cob (or 1/2 cup frozen corn); • 2 green chilies, I use jalapeño, seeded and diced ( or if you like heat, leave the seeds); • 400g chopped tomato (choose organic and BPA free cans) OR use 2 diced fresh tomatoes; • 1 cup grated cheddar cheese or if you can find a Mexican blend cheese, divided; • Salt and pepper to taste; • Fresh coriander and lime wedges for serving. If you have hot sauce you may want to add that too.

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Vegetarian Mexican Stuffed Zucchini

September 20, 2016

by Patricia

Category Dinner Recipes

Using great ingredients you can create a truly fun way to have stuffed zucchini Mexican Style!

Persons

Serving Size

2 halves

Prep Time

15 minutes

Cook Time

30 minutes

Notes

Health Benefits of Zucchini (summer Squash)
Blood Sugar Benefits - Metabolism of sugar in the body requires ample presence of many B-complex vitamins, and most of these B-complex vitamins are found in valuable amounts in summer squash. Included are the B-vitamins folate, B6, B1, B2, B3, and choline.
Anti-Inflammatory Benefits - The presence of omega-3 fats in the seeds of summer squash, the presence of anti-inflammatory carotenoids like lutein, zeaxanthin and beta-carotene, and the presence of anti-inflammatory polysaccharides like homogalacturonan make this vegetable a natural choice for protection against unwanted inflammation.
Source: http://whfoods.org/

Ingredients

• 2 large zucchini OR 3 medium
• 1 tbsp. coconut oil OR Avocado oil
• 2 cloves garlic, minced
• ½ large red onion finely diced
• ½ red capsicum (bell pepper)
• 1 tbsp. chili powder
• 2 tsp. ground cumin
• 1 tsp. cinnamon
• 400g organic black beans (cooked) or Canned drained and rinsed
• 1 cob of organic corn, kernels removed from cob (or 1/2 cup frozen corn)
• 2 green chilies, I use jalapeño, seeded and diced ( or if you like heat, leave the seeds)
• 400g chopped tomato (choose organic and BPA free cans) OR use 2 diced fresh tomatoes
• 1 cup grated cheddar cheese or if you can find a Mexican blend cheese, divided
• Salt and pepper to taste
• Fresh coriander and lime wedges for serving. If you have hot sauce you may want to add that too.

Instructions

Make it like so...
• Preheat oven to 220 C.
• Slice each zucchini in half lengthwise, and scoop out the inside. Keep the insides and add it in with the black beans.
• In a large skillet over medium-high heat melt the oil and add onion, and cook until the onion becomes translucent, then add in the garlic and cook for 30 sec before adding in the spices - chili powder, ground cumin, and cinnamon). Cook until fragrant, about 1 minute, stirring often.
• Next stir in the black beans, corn, zucchini from the inside and jalapeños and cook until they're beginning to brown, 3-5 minutes, continuing to stir often. Add the tomatoes and broth to the pan and cook until the liquid has absorbed, about 2 minutes more. Stir in 1/2 cup of cheese and season to taste with salt and pepper.
• Fill each zucchini half with the black bean mixture and top with the remaining cheese. Transfer zucchini to a baking dish or sheet and bake for 10-15 minutes, or until the tops are browned. Serve with chopped coriander and lime wedges.
Enjoy!

Vegetarian Mexican Stuffed Zucchini

Vegetarian Mexican Stuffed Zucchini

Notes

Ingredients

Instructions

Tags

Patricia Frederick

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