Mexican Stuffed Zucchini Recipe

Name: Mexican Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large zucchini; 1/2 cup ricotta cheese; 3 tablespoons parmesan cheese; 1/2 cup mozzarella cheese; 1 lb ground beef; 1 (1 1/4 ounce) package taco seasoning; 1 1/4 cups beef broth; 1/2 cup rice; 1/2 cup chopped onion; 1 large tomatoes, sliced; 1/4 cup of chopped green peppers (optional) or 1/4 cup mushroom (optional)

Servings: persons

2 large zucchini
1/2 cup ricotta cheese
3 tablespoons parmesan cheese
1/2 cup mozzarella cheese
1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
1 1/4 cups beef broth
1/2 cup rice
1/2 cup chopped onion
1 large tomatoes, sliced
1/4 cup of chopped green peppers (optional) or 1/4 cup mushroom (optional)

1
Take zucchini and make boats out of them (slice the top off and scoop out the seeds and discard) Place in a casserole dish.
2
Bring beef broth to a boil, add rice and cook as directed; set aside.
3
Brown hamburger with onions (and peppers& mushrooms if you want); drain.
4
Add taco seasoning with water as directed and simmer for 5 minutes.
5
Add rice and simmer for 3 minutes.
6
Mix ricotta cheese with Parmesan and 1/4 cup of mozzarella.
7
Spoon cheese mixture in bottom of boats.
8
Spoon rice and beef mixture into boats until filled.
9
Put sliced tomatoes over the tops of the boats.
10
Bake at 350u00b0F for 1 hour, or until zucchini is soft when pricked with a fork.
11
Sprinkle tops with remaining mozzarella cheese and bake until cheese melts.
12
Serve with sour cream and salsa.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large zucchini, 1/2 cup ricotta cheese, 3 tablespoons parmesan cheese, 1/2 cup mozzarella cheese, and more.

Yes, Mexican Stuffed Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Stuffed Zucchini

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