Spicy Stuffed Zucchini

Craving Mexican food but not the indigestion?

Every once in awhile, I crave Mexican food (guacamole is my favorite!) but then I remember how I usually feel after I eat it. Stuffed, bloated and generally yucky.

When I created these spicy stuffed zucchini, I had only a few items on hand in addition to the zucchini. Some red onion, garlic, a chili pepper, leftover brown rice, a little bit of salsa, a can of black beans and half an avocado yet I ended up with enough dinner for two days.

Here’s what you need:

1/2 red onion, diced
1 clove garlic, minced
1 chili pepper, thinly sliced with a mandolin
2 c. leftover brown rice
1 can black beans, drained and rinsed
handful of cherry tomatoes, halved
1/4 c. salsa
3-4 zucchini

Preheat the oven to 350. Slice the zucchini lengthwise and scoop out the inside. You can discard it and chop it up and add it to the rice and bean mixture.

Heat oil in a pan and add the onion, garlic and chili pepper until the become translucent and start to brown. Add the black beans and cook on medium heat for a few minutes. Next add the rice, tomatoes and salsa. Continue to cook but don’t overcook.

Coat the zucchini skins with a small amount of olive oil and place them on a parchment or foil-lined pan or baking sheet. Scoop the rice mixture into the zucchini skins and bake for 15-20 minutes, or until you can pierce the skins easily with a fork.

Sprinkle with chopped cilantro and/or green onions and serve with avocado and a green salad.