Mexican Stuffed Zucchini For Large Squash
A hearty Mexican-inspired stuffed zucchini dish filled with rice, vegetables, and cheese, baked to perfection. Perfect for family dinners and vegetable lovers.
Ingredients
Instructions
- Slice the squash lengthwise and scoop out the center.
- Add enchilada sauce and water to a large shallow pan and bring to a simmer.
- Skin side down, place the squash in the pan, cover, and steam at 325°F for 30 minutes.
- Meanwhile, sauté chopped bacon for 4 to 5 minutes.
- Add chopped bell pepper, chopped onion, chopped mushrooms, and crushed garlic to the bacon and cook until onions are clear.
- Remove from heat and add corn, sliced black olives, cooked rice, and chili salsa or Mexican sauce.
- Stir in beaten eggs, salt, and pepper until well combined.
- Scoop the vegetable mixture into the steamed squash halves.
- Top with grated dry Parmesan cheese.
- Cover the stuffed squash and bake at 325°F for 30 to 40 minutes.
Tips & Substitutions
For a lighter version, consider using turkey bacon instead of regular bacon. You can also substitute quinoa for rice to add a different flavor and texture. If you prefer a bit of heat, add diced jalapeños to the vegetable mixture. Using homemade enchilada sauce can elevate the dish; try a recipe for your own version to enhance the flavors.
Serving Suggestions
Serve the Mexican Stuffed Zucchini with a side of Maurine Moon'S Mexican Rice for a complete meal. A fresh salad topped with avocado and lime can complement the dish nicely. For a festive touch, add a dollop of sour cream or guacamole on top, and serve with tortilla chips for extra crunch.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed zucchini in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for about 2-3 minutes, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Stuffed Zucchini For Large Squash contains roughly 432 calories, with 15g protein, 71g carbohydrates, and 11g fat. It is an excellent source of vitamin C (87% of the Daily Value), vitamin D (79% of the Daily Value), and protein (29% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 1387mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash for this recipe?
Yes, you can use various types of squash, such as yellow squash or even acorn squash. Just ensure that the squash is large enough to hold the filling and adjust the cooking time accordingly to ensure it cooks through.
What can I substitute for the eggs in the stuffing?
If you're looking for an egg substitute, flaxseed meal mixed with water can work well. Use 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg. This will help bind the ingredients together while keeping the dish plant-based.
Can I make this dish ahead of time?
Absolutely! You can prepare the stuffed zucchini a day in advance. Just assemble the dish without baking it, cover it tightly, and refrigerate. When you're ready to serve, bake it straight from the fridge, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).