Burrito Bowl Stuffed Zucchini
Stuffed veg are one of my fave things to eat in the colder months. Peppers, cabbage, tomatoes, and tender, gorgeous zucchini are all on the menu. I went with a Burrito Bowl style sitch with these zuccs. Stuffed with a seasoned brown rice & plant-based beef filling, baked to perfection under melty cheese, & topped with salsa, jalapenos, cilantro, & onions. Think burrito bowls, but inside tender zuccs.
PREP TIME
25 minutes
COOK TIME
45 minutes
INGREDIENTS
19
Serves: 4
Ingredients
- 4 whole4 whole4 whole Zucchini, large & of equal size
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- .5 Tbsp.5 Tbsp.5 Tbsp Peperoncinis, packed in spicy chili oil
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- 2 whole2 whole2 whole Celery, diced
- 1 whole1 whole1 whole Yellow Onion, diced
- 2 whole2 whole2 whole Jalapeño Pepper, one sliced in to rings, one diced
- 340 grams340 grams340 grams Plant-Based Ground Beef - Beyond Meat
- 113 ml113 ml113 ml Green Chilies
- 1 tsp1 tsp1 tsp Chili Powder, Mexican Chili Powder
- 1 tsp1 tsp1 tsp Tex Mex Seasoning
- 1 tsp1 tsp1 tsp Cumin, Ground
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Onion Powder
- .5 tsp.5 tsp.5 tsp Oregano, Dried
- .5 cup.5 cup.5 cup Brown Rice, cooked
- 1.66 cups1.66 cups1.66 cups Aged Cheddar Cheese, shredded & divided
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Slice the zucchinis in half lengthwise. Place the halves on your cutting board and use a spoon to carefully scrape out the flesh as best you can. Leave the boat in tact. Retain the flesh from 3 of the halves and discard the rest. Add the flesh to a cheese cloth and squeeze out all of the liquid. Place the zuccs on a parchment lined baking sheet sprayed with cooking spray.
- Begin heating the EVOO, pepperoncini, and garlic, in a skillet set to just below medium. Once heated, stir and cook up to a minute without browning. Add the onion, diced jalapeno, celery, and a good pinch of both salt & cracked pep. Stir and cook about 5 minutes. Push all of the veggies to the outside and drop in the Beyond Beef. Break it in to crumbles as it browns, flipping to ensure even browning. After a few minutes, stir everything together and continue for another minute.
- Stir in the chilis, the spice blend, and a generous pinch of salt. Continue to cook another 2 minutes until spices are nice and fragrant. Fold in the zucchini flesh and a pinch of salt. Continue another 2 minutes until zucchini is warmed through. Turn off the heat and fold in half of your shredded cheddar. Taste and adjust the salt if needed / desired.
- Preheat oven to 425 F
- Spray the zucchinis with cooking spray and hit them with a pinch of salt. Divide the filling between all 8 boats, pressing it down in to the zucchini boats to ensure they are nice and stuffed. Once you're finished with all of your filling, place the zucchinis in the oven for 15 minutes.
- Remove the zucchinis and set them on a wire cooling rack. Sprinkle the reserved cheddar over the zucchinis and slap on some sliced jalapenos around the tray. Return the zuccs to the oven for 15 - 20 minutes until cheese is melted and zucchinis are tender.
- Remove from the oven and set on to a wire rack. Spoon some salsa over the entire tray followed by sprinkling some diced red onion and as much fresh cilantro as you desire.
- Serve with a dollop of sour cream and additional salsa / cilantro. ENJOY!
Notes
- GARNISH - Red Onion, diced, Fresh Cilantro, Avo-Verdes Salsa (Or Salsa Of Choice), Sour Cream
- Other optional garnishes could include green onions, hot sauce, pickled onions, pickled jalapenos
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 740 |
| Fat: | 49 g |
| Carbohydrates: | 33 g |
| Protein: | 44 g |
| Cholesterol: | 0 g |
| Sodium: | 1261 mg |
| Fiber: | 6 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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2 responses to “Burrito Bowl Stuffed Zucchini”
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This looks hearty and oh so satisfying. I love veggies stuffed in veggies – bring on the vitamin booster!
Thank you! I agree, the more the merrier with the veg, and it’s a nice alternative to stuffed pasta once and a while 🙂