Mexican Stuffed Zucchini Recipe

Name: Mexican Stuffed Zucchini Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 zucchini, each 6-8 inches long; 2 tbsp. butter; 1 sm. carrot, finely diced; 1 sm. onion, finely minced; 1 tbsp. flour; 2 lg. Large eggs; 2-4 tbsp. purchased mild or possibly warm salsa; 1/4 c. diced canned chilies (optional); 3/4 c. each shredded Mozzarella and sharp Cheddar cheese; Minced parsley

Servings: persons

1
Rinse zucchini, trim off ends.
2
Cut zucchini in half lengthwise.
3
With spoon, scoop onto the center of each half, leaving a 1/4 inch thick shell; set shells aside.
4
Chop centers; set aside.
5
In 5-6 qt pan on high, bring 3 qts water to boil.
6
Add in zucchini shells, cook, uncovered, till just tender when pierced (about 5 min).
7
Lift out and set aside to drain and cold.
8
In 10-12 inch fry pan over medium heat, heat butter.
9
Add in carrot and onion, stir often for 5 min.
10
Add in minced zucchini, stir often, till tender (2-3 min).
11
Fold in flour.
12
Beat Large eggs just to blend and pour into vegetables.
13
Add in salsa.
14
Mix well and stir till Large eggs are softly set; remove from heat.
15
Turn zucchini c. side up.
16
Spoon chilies equally in shells and sprinkle proportionately with about 2/3 mixed cheese.
17
Add in egg mix and top with remaining cheese.
18
Set in 9x13 inch baking dish.
19
Bake at 325 degrees till cheese melts and zucchini is heated through (20 min).
20
Sprinkle with parsley.
21
8 servings.

299

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 zucchini, each 6-8 inches long, 2 tbsp. butter, 1 sm. carrot, finely diced, 1 sm. onion, finely minced, and more.

Yes, Mexican Stuffed Zucchini Recipe 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!