Does anyone else produce so much zucchini in their garden that you need to get creative? Nana had fun creating this recipe to use our excess zucchini.

  • 2 medium to large zucchini
  • 2 tablespoons olive oil
  • salt and pepper to taste (about ½ teaspoon of each)
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 pound breakfast sausage
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ cup canned Rotel tomatoes
  • ½ cup frozen or fresh corn
  • ½ cup canned black beans
  • 1 cup Monterey Jack cheese
  • small handful of chopped cilantro

Optional Ingredients

  • raw onions
  • chopped fresh tomatoes
  • sour cream
  • Preheat oven to 375 degrees Fahrenheit.
  • Cut zucchini in half lengthwise. Using a spoon, remove seeds from zucchini leaving about ¼ inch thickness.
  • Brush whole zucchini with oil (inside and out) and sprinkle with salt and pepper. Set aside remaining oil for later.
  • Place zucchini on baking sheet, cut side up, and bake for 12 to 15 minutes until zucchini just begins to soften.
  • Meanwhile heat remaining oil over medium high heat. Add onion and sauté for 5 minutes, then add garlic and sauté another minute. Now add sausage and cook until no longer pink.
  • Sprinkle meat with seasonings, then add Rotel, corn, black beans, and cheese. Cook until heated through.
  • Spoon meat mixture into hollowed out zucchini. Place stuffed zucchini back into oven until heated through.
  • Remove from oven and top with fresh cilantro and the optional toppings you want.