{"id":15871,"date":"2017-04-17T10:36:06","date_gmt":"2017-04-17T14:36:06","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=15871"},"modified":"2019-06-26T10:40:49","modified_gmt":"2019-06-26T14:40:49","slug":"stuffed-zucchini-beef-avocado-recipe","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/stuffed-zucchini-beef-avocado-recipe\/","title":{"rendered":"Stuffed Zucchini with Beef and Avocado"},"content":{"rendered":"

\"Stuffed<\/p>\n

When I met Daniel thirteen years ago, his idea of a vegetable was a side of french fries (to be fair, so was mine). Several years ago I made stuffed peppers for the blog and put the leftovers in the fridge. Daniel ate them at night after I had gone to bed and I woke up the next morning and I noticed there were two hollowed out peppers in the trash. I asked him why he didn\u2019t eat the peppers and if there was something wrong with them. He said he didn\u2019t realize you were supposed to eat them. He thought it was just a decorative way to serve them. I love this man.<\/p>\n

\"Stuffed<\/p>\n

He’s come a long way since then, friends, let me tell you. And one of his favorite vegetables now is zucchini. We bake it, fry it, put it in salads, turn it into noodles (it\u2019s like Bubba from Forrest Gump, if he grew up on a zucchini farm). I thought I\u2019d recreate those stuffed peppers he liked using a zucchini. They’re easy to roast before stuffing and I find zucchini a little tastier\u00a0than the peppers, but that’s me.\u00a0I love how it tastes roasted, and the fact that it’s mild enough to let the spiced beef mixture shine :)<\/p>\n

Enjoy!<\/p>\n

\"Stuffed<\/p>\n

<\/div>
\n\t
\"Stuffed<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Stuffed Zucchini<\/h2>\n
<\/div>\n
I thought I\u2019d replaced stuffed peppers with zucchini. They're easy to roast before stuffing and I find zucchini a little tastier\u00a0than the peppers, but that's me.\u00a0I love how it tastes roasted, and the fact that it's mild enough to let the spiced beef mixture shine :)<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>5 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>beef stuffed zucchini, stuffed zucchini, zucchini recipe<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> servings<\/span><\/span><\/div>\n
Calories: <\/span>352<\/span>kcal<\/span><\/span><\/div>\n
Author: <\/span>Andie Mitchell<\/a><\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 4<\/span> medium zucchini<\/span><\/li>
  • 2<\/span> teaspoons<\/span> extra virgin olive oil<\/span><\/li>
  • 1<\/span> small red onion<\/span> finely chopped<\/span><\/li>
  • 1<\/span> bell pepper<\/span> any color, finely chopped<\/span><\/li>
  • 1<\/span> pound<\/span> extra lean ground beef<\/span><\/li>
  • 1<\/span> teaspoon<\/span> chili powder<\/span><\/li>
  • 1<\/span> teaspoon<\/span> ground cumin<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> garlic powder<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> salt<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> freshly ground black pepper<\/span><\/li>
  • 2<\/span> tablespoons<\/span> ketchup<\/span><\/li>
  • 2<\/span> large eggs<\/span> lightly beaten<\/span><\/li>
  • 1<\/span> avocado<\/span> pitted and diced<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Preheat the oven to 425 degrees F.<\/div><\/li>
    • Cut the zucchini in half lengthwise and use a spoon to scoop out the seeds and part of the flesh, leaving a \u00bc-inch-thick shell. Place the zucchini cut side-up on the baking sheet. Spray with cooking spray and bake for 15 minutes, or until just tender enough to be easily pierced with a fork.<\/div><\/li>
    • In a large skillet, heat the olive oil over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Add the beef and cook, breaking it up with a spatula, until browned and cooked through, 5 to 7 minutes. Stir in the chili powder, cumin, garlic powder, salt, pepper, and ketchup. Add the eggs and stir to combine with the beef mixture<\/div><\/li>
    • Spoon the beef into the zucchini boats. Bake until warm throughout, 15 to 20 minutes. Top with diced avocado and serve immediately.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n

      Nutrition<\/h3>
      Calories: <\/span>352<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>18<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>31<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>18<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>5<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>152<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>496<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1323<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>7<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>9<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>1700<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>80.4<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>71<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>4.7<\/span>mg<\/span><\/span><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

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