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. It is also especially delicious when we get to use corn from our garden. If there is too much stuffing left over, she uses it to make taco soup.

Need more zucchini recipes?  Do a quick search on our website.  She’s shared calabacitas, a casserole with chicken, zucchini caprese, and others.

 

Ingredients

• 2-3 medium to large zucchini
• 2 tablespoons olive oil
• salt and pepper to taste (about ½ teaspoon 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

 

Optional Ingredients

• chopped cilantro
• raw onions
• chopped fresh tomatoes
• sour cream

 

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• Cut zucchini in half lengthwise. Using a spoon, remove seeds from zucchini leaving about ¼-inch thickness of zucchini.
• 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. (Pa will sometimes grill it.)
• 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 ½ cup Monterey Jack cheese.  Cook until heated through.
• Spoon meat mixture into hollowed out zucchini.
• Sprinkle with remaining Monterey Jack.
• Place stuffed zucchini back into oven until heated through and cheese melts.
• Remove from oven and top with the optional toppings you want.

 

“O taste and see that the Lord is good: blessed is the man that trusteth in him.”
Psalm 34:8