Zucchini stuffed with a Mexican style filling with seasoned beef, tomatoes, beans and corn, all covered in melted cheese!
Ingredients
- 4 medium zucchini
- 1/2 pound ground beef
- 1/2 cup onion, diced
- 1 tablespoon taco seasoning (or 1/2 package)
- 1/4 cup water
- 1 cup diced tomatoes (or salsa)
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn
- 1 cup cheese (cheddar and/or monterey jack), shredded
- 2 tablespoons cilantro, chopped
Directions
Cut the zucchini in half lengthwise, and hollow it out (using a spoon or melon baller) until the zucchini is about ¼ inch thick, reserving and chopping the zucchini from the inside.
Cook the beef and onion in a large skill until the beef is cooked through, before draining off any excess grease.
Add the zucchini and cook until tender, about 5 minutes.
Add the taco seasoning and water and cook, mixing, until the seasoning is mixed in evenly and the liquid has cooked off, about 5 minutes.
Add the tomatoes, beans, and corn and cook for a minute before mixing in the cilantro and turning off the heat.
Place the beef mixture into the hollowed out zucchini halves and place them on a baking sheet.
Sprinkle on the cheese and bacon in a preheated 350F/180C oven until the zucchini is tender, about 30-40 minutes.