Stuffed Zucchini

Very quick and simple recipe today friends, and a serious lack of photos because, well, toddlers. Can I use that here? I’m going to use that here…

These stuffed zucchini taco boats are very flavorful and filling and very easily customized based on what you have on hand!

I halved and hollowed out 2 zucchini, leaving the stems on to keep the filling from falling out.

I chopped up the scooped out bits, added a can of black beans, a can of corn, a few chopped black olives, some leftover cooked lentils, some chopped slow-cooked pork I had made this weekend, and spices – for a taco flavor, I added cumin, cayenne, salt, pepper, onion powder and garlic powder. I put the zucchini in a baking dish, filled them up with the bean and pork mixture (there was some leftover) and topped them with a layer of panko bread crumbs, cheddar cheese and a drizzle of olive oil! That’s it! They baked in a 375 degree oven for about 35 minutes until the zucchini were soft.

I served them with a dollop of sour cream and a dash of hot sauce — no leftovers when everyone was done!!

If you want to get creative, some tasty variations would be to fill with quinoa or rice, green peas and chicken with some salt and pepper, olive oil and lemon juice. Or for a cheesesteak vibe, fill with chopped sandwich steak meat, peppers, caramelized onions and top with provolone cheese. These would also be tasty filled with rice, sausage, and peppers, or topped with your favorite pizza toppings! The possibilities are endless and this is a great low- carb option for a light dinner for your family – enjoy and let me know what combos you try!

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