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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Mexican Stuffed Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions