Stuffed Zucchini
Looking for diabetes-friendly or weight loss recipes? Try these healthy, budget-friendly stuffed zucchinis. Easy, delicious, and perfect for the family!
Ingredients
For the zucchini
- 4 zucchinis
- 1 lb ground meat
- 1/4 tsp cumin
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp oregano
- 1/2 onion
- 2 garlic cloves
- 2 carrots
- vegetable oil
- 1/2 cup cheese
For the sauce
- 1 red bell pepper
- 4 tomatoes
- 1 garlic clove
- the scooped-out zucchini seeds
- 1/2 tsp salt
Instructions
- Cut the zucchinis in half lengthwise and boil them in water. This takes about 10 minutes. Cover the pot so they cook faster.
- Finely dice half an onion. Mince or finely chop two garlic cloves. Peel and finely dice two carrots.
- Heat a little oil in a skillet and start cooking the carrots. If you see them drying out, add a splash of water to help them finish cooking.
- When they are almost done, add the ground meat along with the seasonings: 1/4 teaspoon cumin, 1 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon oregano.
- Let it cook, then add the onion and garlic, stirring until everything is well cooked.
- Roast the red bell pepper and boil the 4 tomatoes.
- Easy tomato-peeling trick: Use a knife to score a small "X" or square on the top of the tomato before boiling. The skin will slip right off. Our bodies don't digest tomato skin well, so removing it is much better!
- In a blender, combine the tomatoes, the roasted pepper (stems and seeds removed), the zucchini flesh, 1/2 teaspoon of salt, and one garlic clove. Blend until completely smooth.
- Remove the meat from the skillet. Using the savory juices left behind, pour the sauce into the same skillet and let it simmer for about 3 minutes.
- Stuff the zucchinis with the meat mixture and top with a little cheese (use queso fresco if you want to skip the extra fat). Place them back in the skillet, cover, and let them cook for a couple of minutes until the cheese melts.
Tried this recipe?Let us know how it was!