South of The Border Stuffed Zucchini Recipe

Jenna Carpenter- Yoga, Health & Wellness Coach Cardiff, Ca
Oh, this looks amazing! Even more, because I am currently juicing and just about everything looks good! I found this recipe from Kimberly Snyder who has a plethora of plant-based recipes on her blog which you can find more here! From her post, I also found out the zucchini is actually a fruit because it contains seeds on the inside! And a reminder that zucchinis actually grow these super beautiful yellow, edible flowers!! You can stuff them with other veggies, beans, cheese (plant-based of course!). I really only see the flowers for sale at farmers markets, even more reason to shop local. Happy cooking!
***I would add 1/4 cup of black beans and nutritional yeast for extra yumminess, protein, and B12. ***
South of The Border Stuffed Zucchini Recipe
Author: Kimberly Snyder
  • 2 oz brown rice
  • • 2 large zucchini
  • • 1 red bell pepper, chopped
  • • 1 green bell pepper, chopped
  • • 1 onion, chopped
  • • 1 clove of garlic, minced
  • • 2 tomatoes, chopped
  • • 1 cup organic corn, raw
  • • 1 Tbs. olive oil
  • • ½ cup water
  • • ½ tsp. paprika powder
  • • 1 tsp. oregano
  • • ¼ tsp. cumin
  • • Pinch of red pepper flakes
  • • Sea salt, to taste
  • Freshly ground black pepper, to taste
  1. Cook the rice in water, according to the package.
  2. Cut the zucchini lengthwise into halves and scoop out the insides of the zucchini halves with a small spoon.
  3. Cover inside with a light coat of coconut oil.
  4. Sautée onions and peppers until onion is translucent and peppers have softened. Then add the garlic and sautée for another minute.
  5. Stir in the cooked rice, the tomatoes, the raw corn, and the spices.
  6. Line a baking tray with parchment paper and put the zucchini shells on top. Fill the Mexican rice into the zucchini shells.
  7. Pre-heat the oven to 350 degrees.
  8. Bake in the oven for 15-20 minutes until tender.
  9. Enjoy!

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