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Zucchini squash stuffed with a black beans corn filling, topped with cheese and baked it the oven for ultimate deliciousness! Makes a great lower carb dinner and is great for healthy meal prep! Get the full printable recipe below! 

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Southwestern Stuffed Zucchini Recipe

Zucchini squash stuffed with a black beans corn filling, topped with cheese and baked it the oven
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American, Mexican
Diet: Diabetic, Gluten Free, Low Calorie, Low Salt, Vegetarian
Keyword: black bean, corn, gluten-free, low-carb, mexican, southwestern, stuffed zucchini, vegetarian, zucchini
Servings: 4

Ingredients

  • 6 Each Zucchini squash
  • 1/2 Each Red onion, small diced
  • 3-4 Each Garlic cloves, minced
  • ¼-½ each Jalapeno Optional
  • 2 tsp Paprika
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 15 oz Corn Canned or 1 Cup Fresh corn
  • 15 oz Black beans Canned, drained & rinsed
  • 1 each lime (About 2-3 tsp. juice)
  • 1/2 Each Bunch of Fresh cilantro roughly chopped
  • 4-5 Each Scallions diced
  • 1 Cup Shredded cheese Mexican blend or cheddar 
  • 3-4 Tbsp. Olive or Avocado oil
  • To Taste Salt & black pepper

Instructions

  • Preheat the oven to 400 degrees
  • Prepare all the ingredients: dice the onion, mince the garlic, chop the scallions and cilantro, slice the lime in half.
  • For the zucchini: Cut the ends off of each zucchini, then slice each of them in half lengthwise. Using a spoon, scoop out the center of the zucchini. Set aside. (See Youtube tutorial)
  • Make the filling: Heat a saute pan on medium heat, add 2-3 Tablespoons of oil. Add the onion to the pan and season with salt and pepper. Saute until translucent, about 3-4 minutes.
  • Add in the garlic and jalapeno and saute for about 2 more minutes, stirring occasionally.
  • Add in the corn, black beans, lime juice and spices and saute for 2-3 more minutes. Stir well.
  • Turn the heat off and remove from the stove. Add in the cilantro & scallions to the filling mixture and toss.
  • Using a large spoon, scoop some of the black bean mixture to fill the center of each zucchini. Don’t be shy and fill it until it's a “heaping” mound.
  • Top each Zucchini generously with the shredded cheese.
  • Bake in the oven for about 15-20 minute or until the cheese is melted and starting to turn golden brown.
  • Plate it up to enjoy right away or let it cool down and package for meal prep!
Tried this recipe?Mention @MintPersonalChef or tag #MintPersonalChef!

Notes

Suggestions:
  • For spicy, add more jalapeno or red chili pepper flakes.
Posted in Delicious Recipes, Gluten-Free Recipes, Vegetarian and tagged , , , , , , , , ,