Chili-Beef-Stuffed Zucchini is quickly becoming one of my new favorite recipes.
Easy to make, delicious & versatile, plus there is cheese...lots of cheese.
Here is the breakdown:
{Pre-heat your oven to 450 degrees}
{Slice 4 zucchinis in half and scoop out the seeds. Then pour 1/2 cup of water into a 9x13 dish and place the zucchini scooped side up. Bake these for 15 min or until soft.}
{Add 2 tablespoons of olive oil to your pan.}
{Sautee some onions...}
{...add 3/4 lb. ground beef...with a teaspoon of cumin.}
{Throw in 1/2 cup of pickled jalapenos and 2 tomatoes...both diced and seeded.}
{Taste....yummm}
{Remove the zucchini and pour out the extra water, then generously cover the green lovelies in Chili-Beef.}
{My favorite part...cheese! I may or may not have used an entire bag of mexican cheese. Just saying.}
{Bake for another 10 min or until the delicious cheese is melted.}
{For dessert just throw some fresh strawberries in with vanilla bean ice cream. Yum!}
{Finally, find a nice boy to do the dishes for you.}
Recipe breakdown:4 zucchini (about 2 pounds), halved lengthwise and seeded2 tablespoons extra-virgin olive oil1 onion, finely chopped3/4 pound ground beef1 teaspoon ground cuminSalt and pepper2 tomatoes, seeded and chopped1 cup jarred pickled jalapeño chiles, finely choppedOne 8-ounce bag Mexican-style shredded cheese
