Stuffed Zucchini
This Stuffed Zucchini is a culinary masterpiece that turns the humble zucchini into a canvas for flavor. Imagine juicy, tender zucchini boats, generously filled with a savory blend of lean ground beef, bold chorizo, and a harmonious mix of spices, then topped with a duo of melty cheddar and tangy feta cheese, all baked to perfection.
Servings: 6
Calories: 158kcal
Ingredients
- ½ pound ground beef extra lean
- ½ teaspoon cumin ground
- ¼ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ¼ cup chorizo sausage chopped
- ¼ cup spaghetti sauce
- 3 large zucchini
- ½ cup cheddar cheese shredded
- ¼ cup feta cheese crumbled
- 2 small tomatoes chopped
Instructions
- Preheat oven to 375℉
- In a skillet, add the ground beef and cook until it's no longer pink. Add the cumin, salt and pepper to it and stir well. Add the chorizo sausage and spaghetti sauce and cook for another 5 minutes, over medium heat.
- Wash and cut the zucchini lengthwise. Using a spoon, scoop out the flesh.
- Fill each zucchini half with some of the meat mixture. Top with shredded cheddar cheese, feta and tomatoes.
- Bake for 15 minutes.
Notes
- For a lighter version, substitute ground beef with ground turkey or chicken.
- Chorizo can be spicy; if you prefer less heat, choose a mild sausage instead.
- If you're out of spaghetti sauce, a can of crushed tomatoes seasoned with Italian herbs works just as well.
- Get creative with your cheeses; try goat cheese for a creamier texture or a smoked gouda for a richer flavor.
- Don't waste the scooped-out zucchini flesh; sauté it with garlic and herbs and use it in omelets or as a pasta mix-in.
Nutrition
Serving: 1zucchini halves | Calories: 158kcal | Carbohydrates: 7g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 318mg | Potassium: 661mg | Fiber: 2g | Sugar: 5g | Vitamin A: 744IU | Vitamin C: 34mg | Calcium: 135mg | Iron: 2mg