Mexican Zucchini Recipe

Name: Mexican Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g round zucchini (4 zucchinis); 1 tbs olive oil; 4 pinches of spicy chili powder; 1 onion, sliced; 1/2 tbs olive oil; 450 g beef, minced; 1 tsp chili powder; 1 tsp ground red pepper; 1/2 tsp granulated garlic; 1/4 tsp ground cayenne pepper; 1/2 tsp cumin; 1 tsp sea salt; 250 g pinto beans; 4 tbs Swiss cheese, coarsely grated

Servings: persons

800 g round zucchini (4 zucchinis)
1 tbs olive oil
4 pinches of spicy chili powder
1 onion, sliced
1/2 tbs olive oil
450 g beef, minced
1 tsp chili powder
1 tsp ground red pepper
1/2 tsp granulated garlic
1/4 tsp ground cayenne pepper
1/2 tsp cumin
1 tsp sea salt
250 g pinto beans
4 tbs Swiss cheese, coarsely grated

1
1. Cut a little hat off the top of each round zucchini, and carve the inside using a small sharp-edged spoon, discarding the flesh.
2
2. Put the zucchini shells and hats in a greased gratin dish, sprinkle with olive oil and spicy chili powder. Bake in the oven at 180u00b0C for 20 - 25 minutes, until cooked al dente: shells should be tender, but still hold their shape.
3
3. Meanwhile, saute the onion in olive oil for 5 minutes. Add minced meat and spices, continue to saute, stirring occasionally, for 10 minutes.
4
4. Add pinto (red) beans, and a little water, stir and simmer gently for 15 minutes until the water evaporates.
5
5. Fill each zucchini shell with the meat and beans mixture, sprinkle grated Swiss cheese on top and bake in the oven for 5 minutes (without hats) until the cheese melts.
6
6. Put a hat on top of zucchini and serve.

1142

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 14 ingredients. The key ingredients include: 800 g round zucchini (4 zucchinis), 1 tbs olive oil, 4 pinches of spicy chili powder, 1 onion, sliced, and more.

Yes, Mexican Zucchini falls under the Soups & Stews 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 Zucchini

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