I looked in my cupbords today and realized I was running a bit low, so here’s a dish I make when I can’t be bothered to nip to the shops. This is a delicious recipe which can be a side dish or a main. Feel free to add different fillings this works in a lot of different ways…but here is one I like!!
Mexican stuffed Zucchini’s
- 4 zucchini’s
- can of black bean’s
- 1 red pepper
- 1 onion
- 1 can of corn
- 8 mushrooms
- 1 chilly ( nice and hot )
- a good glug of olive oil
- tbs of cumin
- tbs of chill power
- bunch of coriander (cilantro)
- pinch of salt and pepper
- juice of 1 lime
- 1 cup of nice melty cheese ( cheddar /monterey jack)
- 10 cherry tomatoes chopped up
- 2 cloves of crushed garlic.
Cut your zucchini’s long ways ( horizontal) through the middle, then with a small knife criss cross the flesh, this will make it easer to scoop out the middle, get as close as you can to the skin without pricing it.
Place all the flesh in a large frying pan with a glug of olive oil and put on low heat to brown. While that is cooking start chopping up into nice little cubes your onion, red pepper, mushrooms, chilly pepper ( leave seeds in if you like a good kickin) place into a bowl, add crushed garlic and the can of corn, lime, salt and pepper.
Mix the ingredients together in a bowl then add to the brown flesh of the zucchini in the frying pan. Now add your cumin, chilli powder, your chopped tomatoes, beans (I ran out of black beans so I used baked beans…also worked really well) and cilantro ( stalks and all) slow cook until your mushrooms have softened and your onions are opaque.
Rub some olive oil into the zucchini skins inside and out and place them in a snug baking dish. You’ll then spoon your ingredients into the skins, once you have them nice and full smother them in cheese, and cover in foil. Place them in a preheated oven at 400F (gas mark 5 or 200c), bake for about 35 mins, remove foil and cook for 10 more minutes until golden brown and cheese is bubbling……yum……!!
let stand for 5 mins then tuck in.