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Mexican-style stuffed zucchini recipe
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Elevate boring meals with delicious stuffed zucchinis, featuring your choice of Aussie mince or lentils for a veggie twist.
Ingredients:
  • 4 large zucchini, halved lengthways
  • 250g No Added Hormones Beef 3 Star Mince
  • 15.00 gm Mexican seasoning
  • 400g can kidney beans, rinsed, drained
  • 400g can diced tomatoes
  • 60g tasty cheese
  • 1 medium tomato, finely chopped
  • Coriander leaves, to serve
Instructions:
  • Preheat oven to 180°C. Hollow out the zucchini using a small spoon, keeping a 5mm-thick shell. Finely chop the removed flesh and set aside in a bowl.
  • Prepare a baking tray with parchment paper. Give the zucchini shells a quick spray of olive oil and arrange them on the tray with the cut side facing down. Cover them with foil and bake for 15 minutes or until they are tender.
  • Heat a large frying pan over high heat. Cook the mince, breaking up any lumps with a wooden spoon, for 5 minutes until it changes color. Add zucchini flesh, Mexican seasoning, kidney beans, and tomato. Bring to a boil, then simmer over medium heat for 10 minutes until the sauce thickens slightly. Season to taste.
  • Place the zucchini shells cut-side up, fill each with the mince mixture, and top with cheddar. Bake for 10 minutes until the cheese is melted and golden. Garnish with tomato and coriander before serving.

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