Tex/Mex Stuffed Zucchini


4 servings as an entrée or 8 as a side dish

4 medium zucchini

1 pound ground chuck

2 tablespoons Tex/Mex seasoning (from Summer Garden Memories), divided

1/2 cup shredded Kenny’s Onion Jack cheese

1/2 cup shredded Kenny’s cheddar cheese

1 egg, beaten

1/2 cup cooked rice

1 teaspoon salt

2 cups black bean and corn salsa (see below)

Sour cream and lemon or lime wedges for garnish (optional)


Take zucchini and make boats out of them (slice in half, lengthwise and scoop out the seeds and discard) Place in a 9x13-inch casserole dish coated with cooking spray.

Sprinkle the hollowed out zucchini halves using 1/2 teaspoon of the Tex/Mex seasoning,

Preheat oven to 350 degrees.

In a skillet, cook the hamburger until done; drain.

Add Tex/Mex seasoning and simmer for 5 minutes.

Combine the two cheeses in a small bowl.

Add 1/2 cup of the combined cheeses, beaten egg, cooked rice and salt; simmer for 3 minutes.

Evenly spoon rice and beef mixture into boats until filled.

Bake covered with foil for 15-18 minutes, Uncover and sprinkle the zucchini boats with the remaining cheese and bake an additional 5-8 minutes or until zucchini is soft when pricked with a fork.

Place zucchini on plates and top each with 1/4 cup of the salsa. Serve with lemon or lime wedges and sour cream if you wish.