Ingredients with Measurements:
- 4 medium zucchinis
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 pound ground beef
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup canned black beans, drained and rinsed
- 1/2 cup canned corn, drained
- 1/2 cup salsa
- 1/2 cup shredded cheddar cheese
- Salt and pepper, to taste
Special equipment needed:
- Baking dish
- Skillet
- Spoon
- Knife
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the ends of the zucchinis and slice them in half lengthwise. Scoop out the seeds and flesh with a spoon, leaving about 1/4 inch of flesh around the edges.
3. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks.
5. Add the chili powder, cumin, paprika, cayenne pepper, black beans, corn, and salsa to the skillet. Stir to combine and cook for 2-3 minutes.
6. Season the mixture with salt and pepper to taste.
7. Place the zucchini halves in a baking dish and fill each half with the beef mixture.
8. Sprinkle the shredded cheddar cheese over the top of the beef mixture.
9. Cover the baking dish with foil and bake for 25-30 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
10. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
11. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 23g
Carbohydrates: 16g
Protein: 32g
Sodium: 600mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any type of canned beans or vegetables can be used instead of black beans and corn.
- Any type of shredded cheese can be used instead of cheddar cheese.
Variations:
- Add diced bell peppers or jalapeños to the beef mixture for extra flavor and spice.
- Top the stuffed zucchinis with avocado slices or a dollop of sour cream before serving.
- Use the beef mixture as a filling for bell peppers or tomatoes instead of zucchinis.
Tips and tricks:
- Make sure to scoop out enough of the zucchini flesh to create a hollow space for the beef mixture.
- Use a spoon to press the beef mixture down into the zucchini halves to make sure they are filled evenly.
- If the zucchinis are too wobbly in the baking dish, place a small amount of water in the bottom of the dish to help stabilize them.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed zucchinis on a bed of lettuce or with a side salad for a colorful presentation.
Garnishes:
Garnish with chopped cilantro or green onions for a pop of color and flavor.
Pairings:
Serve with a side of Mexican rice or refried beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Refried beans
- Side salad
- Guacamole and chips
Troubleshooting advice:
- If the zucchinis are still too firm after baking, cover them with foil and bake for an additional 10-15 minutes.
- If the beef mixture is too dry, add a splash of water or additional salsa to moisten it.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Stuffed zucchinis are a popular dish in many cultures, including Mexican cuisine.
Flavor profiles:
This dish is savory and slightly spicy, with a combination of flavors from the beef, spices, and vegetables.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Mexican
Taste: Savory, Spicy, Tangy, Herbaceous, Smoky