Teresa's Recipes
Pinto Bean and Ground Beef Stuffed Zucchini
Savor the vibrant flavors of this hearty dish featuring tender zucchini halves stuffed with a savory blend of ground beef and pinto beans, seasoned with aromatic spices. This recipe not only offers a delightful taste but also a colorful presentation that’s sure to impress. A perfect choice for a cozy family dinner or a gathering with friends, these stuffed zucchinis are a celebration of fresh ingredients and wholesome cooking. The origins of stuffed vegetables can be traced back to ancient civilizations, showcasing how versatile and beloved this method of cooking has been through the ages.
Ingredients
- 4 medium, halved lengthwise Zucchini
- 1 pound Ground beef
- 1 can (15 oz), drained and rinsed Pinto beans
- 1 medium, diced Onion
- 3 cloves, minced Garlic
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 cup (cheddar or your choice) Shredded cheese
- 1/4 cup, chopped (for garnish) Fresh cilantro
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 400
- Fat: 22g
- Carbs: 30g
- Protein: 25g
- Sodium: 600mg
- Sugar: 4g
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds using a spoon, creating a hollow cavity for the filling.
- In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain any excess fat.
- Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
- Stir in the drained and rinsed pinto beans, chili powder, cumin, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld.
- Fill each hollowed zucchini half with the beef and bean mixture, pressing down gently to pack it in.
- Place the stuffed zucchinis in a baking dish, ensuring they fit snugly. Sprinkle the tops generously with shredded cheese.
- Cover the dish with aluminum foil to retain moisture and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving, adding a burst of color and freshness.
Tips
- For added spice, consider mixing in some diced jalapeños or a dash of cayenne pepper to the beef mixture.
- Feel free to substitute ground turkey or chicken for a lighter option.
- These stuffed zucchinis can be made ahead of time and stored in the refrigerator until ready to bake.