So I love adding a twist to a good meal. This recipe is quick, easy, and healthy! What more could you ask for! You can add to this recipe, or take away. Feel free to play around with your seasoning. You can add more of a taco flavor by adding chili powder or taco seasoning and more. Continue reading for the juicy details.
These are most of the ingredients I used ( I decided to add shredded cheese and pico at the end).
Okay, now you have your ingredients, so lets get started! First you want to slice all of your zucchini in half. I also cut the ends of mine off.
Next you will want to scoop the inside of them out. Don’t worry about if they look neat. You will be stuffing them with some tasty goodness!
After you have scooped them out, chop up the inside of the zucchini. We will later add this to our mixture that goes inside.
Next you want to add the corn, black beans, brown rice, and zucchini into a skillet with EVOO. Season with salt, pepper, and any other seasonings of your choice.
Simmer until all ingredients are just about cooked thoroughly.
Once your vegetables are just about cooked, add your chopped kale. Simmer for about 3-5 more minutes.
It should look something like this once its finished!
Next stuff your sliced zucchinis with the mixture you just made. Sprinkle with shredded cheese ( you don’t have to do this step if eating completely vegan). Bake in the oven for about 20-25 minutes.
And there you have it! I hope you enjoy and if you do make this recipe even if you add your own personal touch to it be sure to tag VeFit in your photos! Eat Clean!
For the printable version click here stuffedzucchini