Mexican Stuffed Zucchini

Recipe by deb k
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Take zucchini and make boats out of them (slice the top off and scoop out the seeds and discard) Place in a casserole dish.
  • Bring beef broth to a boil, add rice and cook as directed; set aside.
  • Brown hamburger with onions (and peppers& mushrooms if you want); drain.
  • Add taco seasoning with water as directed and simmer for 5 minutes.
  • Add rice and simmer for 3 minutes.
  • Mix ricotta cheese with Parmesan and 1/4 cup of mozzarella.
  • Spoon cheese mixture in bottom of boats.
  • Spoon rice and beef mixture into boats until filled.
  • Put sliced tomatoes over the tops of the boats.
  • Bake at 350°F for 1 hour, or until zucchini is soft when pricked with a fork.
  • Sprinkle tops with remaining mozzarella cheese and bake until cheese melts.
  • Serve with sour cream and salsa.
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