MEXICAN STUFFED ZUCCHINI

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Mexican Stuffed Zucchini image

We have 8 zucchini plants and I love to stuff them if they get too big, so I came up with this one night when I had leftover taco meat and way too much zucchini. My DH loved it!

Provided by deb k

Categories     One Dish Meal

Time 2h

Yield 4 serving(s)

Number Of Ingredients 11

2 large zucchini
1/2 cup ricotta cheese
3 tablespoons parmesan cheese
1/2 cup mozzarella cheese
1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
1 1/4 cups beef broth
1/2 cup rice
1/2 cup chopped onion
1 large tomatoes, sliced
1/4 cup of chopped green peppers (optional) or 1/4 cup mushroom (optional)

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.

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