Mexican Stuffed Zucchini

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Mexican Stuffed Zucchini calories by ingredient
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Number of Servings: 4


    2 large zucchini
    1 cup uncooked brown rice
    1 can diced tomatoes w green chiles
    1 can black beans, drained and rinsed
    2 bell peppers, chopped
    1 onion, chopped
    2 tbsp olive oil
    1 tbsp chili powder
    1 tsp cumin
    salt and pepper to taste
    4 oz reduced fat feta (I used Trader Joe's)


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

TAGS:  Vegetarian Meals |

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