Mexican Stuffed Zucchini

  • Number of Servings: 4
Ingredients
2 large zucchini1 cup uncooked brown rice1 can diced tomatoes w green chiles1 can black beans, drained and rinsed2 bell peppers, chopped1 onion, chopped2 tbsp olive oil1 tbsp chili powder1 tsp cuminsalt and pepper to taste4 oz reduced fat feta (I used Trader Joe's)
Directions
Preheat oven to 350 degrees.

Cut the zucchinis in half lengthwise and scoop out the flesh, leaving 4 "shells". Place the zucchini on a pan, drizzle with 1 tbsp olive oil, and bake for 10 minutes.

In the meantime, cook rice as directed on package and set aside. Take the zucchini flesh and chop. Drizzle a pan with 1 tbsp olive oil and heat on medium. Add the onion, bell pepper, and zucchini and saute til soft, about 10 minutes.

In a bowl combine the rice, sauteed veggies, diced tomatoes, black beans, chili powder and cumin. Divide the mixture between the zucchini halves. Sprinkle 1 oz of feta on each zucchini half.

Bake for 15 minutes. Sprinkle 1 oz feta on each zucchini and bake another 5-10 minutes, until cheese is browned and zucchini is soft.

Serving Size: Makes 4 servings

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 420.5
  • Total Fat: 10.3 g
  • Cholesterol: 5.0 mg
  • Sodium: 399.3 mg
  • Total Carbs: 67.9 g
  • Dietary Fiber: 11.6 g
  • Protein: 15.9 g

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