Mexican Stuffed Zucchini

This also works with yellow crookneck squash

Mexican Stuffed Zucchini

  • 2 large zucchini
  • 1/2 cup ricotta cheese
  • 3 tablespoons parmesan cheese
  • 1/2 cup mozzarella cheese
  • 1 lb ground beef
  • 1 package taco seasoning
  • 1 1/4 cups beef broth
  • 1/2 cup rice
  • 1/2 cup chopped onion
  • 1 large tomato, sliced
  • 1/4 cup of chopped green pepper or mushroom (optional)
  1. Take zucchini and make boats out of them (slice the top off, slice in half, and scoop out the seeds and discard) Place in a casserole dish.
  2. Bring beef broth to a boil, add rice and cook as directed.
  3. Set aside.
  4. Brown hamburger with onions (and peppers & mushrooms if you want) Drain.
  5. Add taco seasoning with water as directed and simmer for 5 minutes.
  6. Add rice and simmer for 3 minutes.
  7. Mix ricotta cheese with parmesan and 1/4 cup of mozzarella.
  8. Spoon cheese mixture in bottom of boats.
  9. Spoon rice and beef mixture into boats until filled.
  10. Put sliced tomatoes over the tops of the boats.
  11. Bake at 350 deg for 1 hour, or until zucchini is soft when pricked with a fork.
  12. Sprinkle tops with remaining mozzarella cheese and bake until cheese melts.
  13. Serve with sour cream and salsa.