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Mexican Stuffed Zucchini (vegan & gluten-free)

These easy Mexican Stuffed Zucchini make a balanced dinner with whole grains, vegetables & plant protein! Top with avocado & cashew cheese for more flavor. In partnership with Hodgson Mill & Healthy Aperture Blogger Network!

These easy Mexican Stuffed Zucchini make a balanced dinner with whole grains, vegetables & plant protein! Top with avocado & cashew cheese for more flavor.

These easy Mexican Stuffed Zucchini make a balanced dinner with whole grains, vegetables & plant protein! Top with avocado & cashew cheese for more flavor.

 

Have you ever bought vegetables with a reeeeally good plan on how you’re going to cook them, only to find them wilted in the fridge 1.5 weeks later? I think we’ve all been there. 🙋🏼🙋🏽🙋🏿  Call us the vegetable killers.

This happens to me more often than I’d like to admit. I get really excited at the farmer’s market and go CRAZY with all the green vegetables. Then I have a busier week than I expected, and I’m basically subsisting on freezer veggie burgers and raw spinach salads. And my broccoli and green beans and squash are crying in the fridge, waiting to be cooked.

2018 is the year of no more sad veggies – I can just feel it.

These easy Mexican Stuffed Zucchini make a balanced dinner with whole grains, vegetables & plant protein! Top with avocado & cashew cheese for more flavor.

I do want to be better about prepping my food ahead of time so I’m not stressing about what to eat during the week. That’s the last thing I need to be worrying about (especially since I even have the privilege to have food on the table!).

I also would like to move closer to a zero-waste lifestyle. I am nowhere near zero waste, but I think we could all try to reduce the waste we produce! This includes plastic bags, water bottles, clothes and, of course, food!

Did you know 40% of all food in America is just thrown away?! That’s $165 billion per year. Think of how many people we could feed with all that money!

These easy Mexican Stuffed Zucchini make a balanced dinner with whole grains, vegetables & plant protein! Top with avocado & cashew cheese for more flavor.

These easy Mexican Stuffed Zucchini make a balanced dinner with whole grains, vegetables & plant protein! Top with avocado & cashew cheese for more flavor.

Two way we can reduce our food waste are 1. to make sure we are using up our fruits and vegetables before they go bad, and 2. to use up as much of the fruit or vegetable as possible! If you have vegetables on their last leg, saute them with whatever else you’re cooking (soup, spaghetti sauce, etc.) or freeze them to make homemade vegetable broth! You can do that with scraps, too.

This Mexican Stuffed Zucchini recipe is a great example of both of those tips. You can use zucchini that *may* have been in your fridge for over a week, and you’ll even use the zucchini that you’ll scoop out. It’s a WIN WIN!

We’re adding some Mexican flair to the zucchini with Hodgson Mill’s Sorghum, Quinoa & Brown Rice medley in the Chipotle flavor! I’m sure you know of quinoa and brown rice, but do you know about sorghum? It’s a whole grain packed with protein, fiber and vitamins and minerals, like calcium and iron.

These easy Mexican Stuffed Zucchini make a balanced dinner with whole grains, vegetables & plant protein! Top with avocado & cashew cheese for more flavor.

Mix the cooked Hodgson Mill Sorghum, Quinoa & Brown Rice medley with some other wholesome ingredients like black beans, corn, tomatoes and salsa, stuff the mixture in zucchini, bake, and BOOM! Easy dinner done.

My favorite toppings are avocado, my beloved cashew queso, and lots of fresh cilantro. Enjoy!

These easy Mexican Stuffed Zucchini make a balanced dinner with whole grains, vegetables & plant protein! Top with avocado & cashew cheese for more flavor.

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How to make:

Mexican Stuffed Zucchini (vegan & gluten-free)

These easy Mexican Stuffed Zucchini make a balanced dinner with whole grains, vegetables & plant protein! Top with avocado & cashew cheese for more flavor.

Prep Time:
5 mins
Cook Time:
35 mins
Total Time:
40 mins
Author:
Emilie
Yield:
3 1x

Ingredients

  • 3 medium zucchini
  • 1 package Hodgson Mill Sorghum, Quinoa & Brown Rice – Chipotle
  • 1 15-ounce can black beans, drained and rinsed
  • 3/4 cup corn, canned or frozen
  • ½ cup salsa
  • ½ avocado, diced
  • ¼ cup cilantro, chopped
  • Toppings: vegan cashew cheese, sliced black olives, diced tomatoes, sliced jalapeños, enchilada sauce

Instructions

  1. Preheat oven to 375F.
  2. Chop the hard ends off the zucchini. Slice each in half lengthwise. Scoop out the inside of each half, leaving them about ½-inch thick. Set aside the scooped out zucchini. Place the zucchini halves in a 9×13 casserole dish. Bake for 15 minutes, then set aside.
  3. Cook sorghum mixture according to package directions.
  4. Warm a skillet over medium heat; add a little oil or water. Finely chop the reserved zucchini that you scooped out; add to skillet. Cook for 4-5 minutes, until tender.
  5. Add black beans, corn, salsa and spinach; stir. Cook until corn is cooked through (if frozen), about 5-7 minutes. Add cooked sorghum mixture; stir to combine evenly.
  6. Scoop filling mixture into each zucchini half. Bake for 20-25 minutes, until zucchini is tender.
  7. Top with avocado, chopped cilantro, and other desired toppings.

Notes

You will have leftover filling after stuffing the zucchini. I like to save the leftovers to serve over greens for an easy lunch!

Thanks to Hodgson Mill & Healthy Aperture Blogger Network for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!

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