In this Stuffed Zucchini recipe, I’ve taken the humble zucchini and transformed it into a canvas for a symphony of flavors. The heartiness of lean ground beef, infused with the boldness of chorizo and the warmth of cumin, finds a perfect home within the tender zucchini halves. Topped with a melty blend of cheddar and feta, and finished with a pop of fresh tomato, every bite is a testament to comfort food done right – easy, satisfying, and oh-so-delicious.
Ground Beef: Provides robust flavor and structure to the stuffing; ground turkey or lentils are great substitutes for a leaner or vegetarian twist. Cumin: Infuses the dish with its warm, earthy tones; consider using smoked paprika or chili powder for a different kick. Salt: Essential for seasoning; sea salt or Himalayan pink salt can be used as alternatives for a mineral-rich option. Pepper: Offers a subtle spice; freshly ground black pepper elevates the flavor more than pre-ground. Chorizo Sausage: Adds a spicy, rich dimension; for less heat, substitute with mild Italian sausage or even bacon bits for a smoky taste. Spaghetti Sauce: Acts as a moist binder for the filling; tomato paste or crushed tomatoes could also be used for a thicker or chunkier texture. Zucchini: The fresh, mild base for the dish; yellow squash is a perfect stand-in if zucchini isn’t available. Cheddar Cheese: Brings a sharp, melty element; Monterey Jack or Gouda would melt just as beautifully for a milder flavor. Feta Cheese: Contributes a tangy saltiness; crumbled goat cheese or ricotta salata could be used for a creamier or less salty alternative. Tomatoes: Provide a juicy, fresh topping; diced bell peppers could add a sweet crunch if tomatoes aren’t your thing.
Kick things off by preheating your oven to a cozy 375°F. Then, in a sizzling skillet, brown the ground beef until it’s no longer pink, seasoning it with cumin, salt, and pepper to get those flavors locked in. Toss in the chorizo for a spicy twist and let it mingle with the beef, adding in the spaghetti sauce to bind everything together into a savory filling. Meanwhile, give your zucchini a good wash and slice them lengthwise, scooping out their insides to create little veggie canoes ready to be stuffed. Spoon the meat mixture generously into each zucchini half, then sprinkle with a hearty handful of cheddar and feta cheese, and crown with fresh tomato chunks. Pop them into the oven for a quick 15-minute bake until the cheese is bubbly and golden, and the zucchini is tender but still holds its shape, making each stuffed zucchini a delightful forkful of comfort.
Storage
Simply place any leftovers in an airtight container and refrigerate for up to 3 days. They make for a perfect next-day lunch or dinner option. If you’re thinking ahead, these little delights can be frozen too. Just wrap them individually in plastic wrap, then transfer to a freezer bag, squeezing out as much air as possible, and they’ll keep for up to 2 months. When you’re ready to enjoy them again, thaw overnight in the refrigerator and reheat in the oven until warmed through.
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