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My Mexican-style vegetarian stuffed zucchini are full of black beans, cheddar cheese, tomatoes, and chipotle for a simple and healthy baked dinner or side dish! Whether you use round squash or make zucchini boats, they are fun for the whole family. | justalittlebitofbacon.com #vegetarian #vegetariandinners #mexican #zucchini #summersquash
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Vegetarian Mexican Stuffed Zucchini

My Mexican-style vegetarian stuffed zucchini are full of black beans, cheddar cheese, tomatoes, and chipotle for a simple and healthy baked dinner or side dish! Whether you use round squash or make zucchini boats, they are fun for the whole family.
Course Main Course, Side Dish
Cuisine Mexican
Keyword stuffed zucchini, vegetarian stuffed squash
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 zucchini
Calories 300kcal
Author justalittlebitofbacon

Ingredients

Squash

  • 4 medium zucchini, or summer squash
  • olive oil and kosher salt

Filling

  • 1/2 tsp kosher salt
  • 3 cloves garlic, minced
  • 1 14-oz can black beans, drained and rinsed
  • 1 chipotle pepper in adobo, minced
  • 1 tbsp adobo sauce
  • 2 medium tomatoes, seeded and diced
  • 6 oz cheddar cheese, shredded: 4 oz for the filling and 2 oz to top the squash
  • 1/4 cup chopped fresh cilantro, or parsley
  • 2 scallions, sliced

Instructions

  • Heat oven to 400F.
  • If using globe squash, cut off a good sized lid from the top (large enough to get your hand/scoop inside). If using standard shaped squash, cut each in half to make two boats.
  • Take your squash and scoop out the flesh until the sides are about 1/4 inch thick all around. Reserve the scooped out flesh in a bowl. Continue until you have prepared all 4 zucchini.
  • Rub each zucchini with olive oil and sprinkle with some kosher salt.
  • Place them cut side down in a baking dish and bake for 15-18 minutes, or until they are rather soft and wrinkled.
  • While you are baking, prepare the filling.
  • Chop up the reserved scooped out flesh into small pieces.
  • In a nonstick skillet, combine the chopped zucchini and 1/2 teaspoon of kosher salt. Bring to a simmer over medium heat and let it cook down until the water is evaporated and everything is just starting to brown.
  • Add the garlic to the skillet and cook for 30 seconds.
  • Add the black beans, minced chipotle pepper, and adobe sauce. Cook together until the beans are warmed through, 3-4 minutes.
  • Take the skillet off the heat and add the tomatoes, 4 oz of cheddar cheese, cilantro, and scallions. Mix together.
  • Fill the baked squash with the black bean filling, portioning it out evenly. Top with the remaining cheese.
  • Bake for 8-10 minutes. Serve immediately.

Notes

  • Zucchini: If you find globe (or round) summer squash, pick them up and use them in the recipe. (Because they are fun and nicely shaped for stuffing!) However, standard shaped squashes are much easier to find and work well as stuffed boats.
  • Cookie Scoop: A #40 disher (aka cookie scoop) makes scooping out the flesh easy and quick.
  • Cooking the Squash: Make sure you cook the diced squash you scooped out until as much of the liquid has evaporated as possible. It should be at the point where it is beginning to brown.
  • Extra Stuffing: If you have extra stuffing, you can put it in a small baking dish or ramekin and bake it alongside the squash.
  • Chipotle: Feel free to add more or less of the chipotle and adobo depending on how spicy you like your food. I've aimed for some spice but for it to be more of a supporting flavor than the main flavor.
  • Servings: This recipe serves 4 as a main course or 8 as a side (if using zucchini boats).
  • Make Ahead: You can bake the squash and make the filling through step 10 a  day ahead. Warm the squash in the oven for a few minutes and bring the filling back to a simmer before finishing and baking.

Nutrition

Calories: 300kcal