Best Mexicali Stuffed Zucchini Recipes

MEXICAN STUFFED ZUCCHINI BOATS RECIPE

Steps:

• Preheat oven to 375°F.
• Using a spoon, hollow out the middle of each zucchini half (a grapefruit spoon works well for this) leaving enough intact around the edges so that the zucchini is still sturdy and retains its shape. Set the inside scraps aside for another use or discard. Place zucchini boats in a 9x12 baking dish.
• Heat olive oil over medium heat in a large skillet. Once hot, add the beef and cook until browned, breaking up with a spatula.
• Once browned, add onion, peppers and garlic. Stir to combine and cook for an additional 3-4 minutes until slightly softened.
• Add the beans, corn and spices to the skillet and stir until well combined.
• Add the salsa and half of the shredded cheese, mix until incorporated then turn off the heat.
• Spoon an even amount of the mixture into each zucchini half and top with the remaining cheese.
• Cover with aluminum foil and bake for 30-35 minutes. Remove foil for the last 5 minutes to fully melt the cheese.
• Garnish with fresh cilantro and serve.

'CALABACITAS GUISADA' (STEWED MEXICAN ZUCCHINI)

Steps:

• Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.

MEXICAN STUFFED ZUCCHINI

Steps:

• Take zucchini and make boats out of them (slice the top off and scoop out the seeds and discard) Place in a casserole dish.
• Bring beef broth to a boil, add rice and cook as directed; set aside.
• Brown hamburger with onions (and peppers& mushrooms if you want); drain.
• Add taco seasoning with water as directed and simmer for 5 minutes.
• Add rice and simmer for 3 minutes.
• Mix ricotta cheese with Parmesan and 1/4 cup of mozzarella.
• Spoon cheese mixture in bottom of boats.
• Spoon rice and beef mixture into boats until filled.
• Put sliced tomatoes over the tops of the boats.
• Bake at 350°F for 1 hour, or until zucchini is soft when pricked with a fork.
• Sprinkle tops with remaining mozzarella cheese and bake until cheese melts.
• Serve with sour cream and salsa.

ZUCCHINI MEXICALI

Steps:

• In a 10-inch skillet, heat oil.
• Add the zucchini, carrots, onion, celery, green and red pepper, garlic, basil and pepper; mix well.
• Over medium-high heat cook covered for approximately 4 minutes, stirring occasionally.
• Mix the salsa and mustard; add to vegetables mixing well.
• Add tomato wedges and cook uncovered for an additional 3 to 5 minutes or until heated.
• Transfer to serving dish and sprinkle with grated cheese.

MEXICAN ZUCCHINI BOATS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.
• Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.
• Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
• Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.
• Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.