Chili stuffed zucchini Tex-Mex style

Print Friendly

Chili stuffed zucchini Tex-Mex style

Production: 6 – Serving
Preparation: 90 Minutes
Cooking: 20 Minutes

Tasty trays of chili stuffed zucchini.

Zucchini or courgette is one vegetable to consume without moderation since his caloric intake is very low: 15 kcal/100g. Composed of 95% water, it is also an excellent source of fiber (0.5 g for a small vegetable to 1.5 g/100 g for bigger). Raw or cooked it does not taste much indeed, but topped with a spicy sauce with some onions, peppers, celery where legumes are added, it gives a very consistent and excellent dish to taste.

In this recipe we chose to stuff the zucchini with hot Mexican chili is rich in protein (with beef and beans).
Finally, the trays can be gratin with cheese of your choice.

Delicious and full of vitamins these trays are tasty, although less crispy when warmed in the microwave the next day.

Chili stuffed zucchini Tex-Mex style

Ingredients:
Ground Beef – [1 lbs.]  (454 g.)
Black beans (19 fl. oz/540 ml can) – [1]
Zuchinnis – [6]
Plum Tomatoes – [6]
French shallots, minced – [1 cup]  (250 ml.)
Minced Celery – [1 cup]  (250 ml.)
Diced sweet Red peppers – [1/2 cup]  (125 ml.)
Diced sweet green peppers – [1/2 cup]  (125 ml.)
Capers – [1 tablespoon]  (15 ml.)
Laurel leafs – [3]
Dried thyme – [1/2 teaspoon]  (3 ml.)
Hot bird pepper – [2]
Minced Garlic cloves – [3]
Olive oil – [2 tablespoons]  (30 ml.)
Salt & Pepper to taste – []
Favorite Cheese – []
Tomato paste (5.5 oz/163 ml can) – [1]

Steps:
1- Wash and cut all vegetables.
2- Rinse and drain black beans.
3- In a large saucepan, brown the meat in olive oil, a bird pepper finely chopped and minced garlic cloves.
4- Remove the meat when it is brown. Set aside.
5- Add the tomatoes to the pan, 3/4 of the shallots, peppers and celery. Reserve remaining chopped vegetables for Step 8.
6- Bring to a boil, add the last bird pepper, bay leaves and thyme. Cook over high heat, stirring constantly for 5 minutes.
7- Add the meat and beans and simmer over low heat for about an hour.
8- Adjust the seasoning, add the capers, the rest of the reserved vegetables and tomato paste. Simmer 15 minutes on low heat.
9- Preheat oven to 350F (180C).
10-  Wash and cut the zuchinnis in half lengthwise.
11- Using a spoon or remove about half of the zucchini flesh and all the seeds.
12- Brush the inner surface of zuchinnis with some olive oil.
13- Place the half zuchinni on a cookie pan.
14- Fill the  zuchinnis with the chili sauce.
15- Cover generously with cheese and bake for 15 to 20 minutes.