Spicy Stuffed Zucchini

Indulgent Mexican food?

Sign a bitch up. This simple and fresh dish from Marissa at Marissa's Well-Being and Health makes us yearn for warmer days and a strong margarita.

What You Need

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

How to Make It

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

Heat oil in a pan and add the onion, garlic and chili pepper until they 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 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.