Stuffed Zucchini

Stuffed Zucchini


The other day I stumbled upon a couple of large-sized zucchini and thought what should I do with these?  Bread? Hmm not my favorite anymore. So after a few days of them waiting to see what I would transform them into I decided to make them for dinner and stuff them with a Mexican inspired stuffing. I had everything I needed on hand. Here is what I did.

Washed and cut the zucchini long ways in half and scooped out the middle leaving enough of an edge to hold the stuffing.

Pre-heat oven to 400 degrees

Rubbed the cut side with some melted coconut oil and placed them face down on my lined cookie sheet and roasted them for 15 to 20 minutes depending on the size of your zucchini.

Next I heated up a can of organic refried black beans (yes I use canned items)  While the beans were warming up on low heat I prepared the following ingredients.

1 medium size sweet yellow onion diced

1 medium red bell pepper diced

1/2 green jalapeño diced

sliced some cherry tomatoes in half

2 cups frozen organic white corn defrosted and drained

used about half of the scooped out zucchini and chopped that

2 cloves pressed garlic

1 to 2 tablespoons of coconut oil

1/2 cup of grated organic raw cheddar cheese

After the empty zucchini were done cooking I set them out to cool enough for handling.

Meanwhile I heated up a sauté pan with coconut oil once hot I added the onion and sautéed adding red bell pepper then garlic and diced jalapeño once that started cooking I added the chopped up raw zucchini and sautéed for about 5 minutes more. Adding some salt pepper and chili powder to the pan. Next I turned the heat way down and added the thawed corn and cut up tomatoes.

Everything now is ready to go back into the zucchini boats. First I spread the can of refried black beans evenly in all four boats, then I spooned in the sautéed ingredients and once that was done I sprinkled each one with a little raw cheddar cheese.

Back into the oven for about 10 to 15 minutes.

Last I sprinkled them with some pumpkin seeds. Let them set for about 5 minutes and then they are ready to eat. At the time I didn’t have any fresh cilantro but that would also be nice and pretty to add-on top after they come out of the oven. Maybe a dash of your favorite hot sauce.

Some people add bread crumbs but I didn’t think it was necessary and the pumpkin seeds gave it just the right amount of crunch. The sautéed ingredients were so flavorful and with the creamy refried black beans this was very satisfying and filling.

Once again with all my recipes feel free to make it your own and to your liking.