Stuffed Zucchini with Red Beans, Rice and Chunky Salsa

High Cotton Food Styling and Photography
  • Yield: 3 servings

Pinches of kosher salt sprinkled on the zucchini before it’s filled make all the difference in the taste.


Chunky Salsa:
2/3cup jarred salsa
1/3cup diced jicama
3medium (1 1/2 pounds total) zucchini
1tablespoon canola oil
1/2cup diced green bell pepper
1/2cup diced onion
1cup cooked brown rice
1cup canned small red beans, drained and rinsed
3/4teaspoon chili powder
/4teaspoon dried oregano leaves
1/4teaspoon roasted ground cumin
3/4teaspoon plus pinches kosher salt
3tablespoons shredded Cheddar cheese


  1. To prepare chunky salsa, combine salsa and jicama in a medium bowl. Set aside.
  2. To prepare zucchini, trim ends and cut squash lengthwise in half.  Scoop out pulp with a spoon leaving a 1/4-inch thick shell.  Fill a large skillet with 1/2-inch water; add squash, cut sides up. Working in batches, cover skillet and bring to a boil; reduce heat and gently blanch 5 minutes or until barely tender.  Remove squash from pan, drain well and blot with paper towels.  Transfer to a greased shallow baking dish.
  3. Preheat oven to 375F.  
  4. Heat oil in a large skillet over medium heat.  Add green pepper and onion; cook, mixing occasionally, 7 minutes or until tender.  Remove pan from heat; add rice, beans, chili powder, oregano, cumin and 3/4 teaspoon salt; mix to combine.
  5. Sprinkle a pinch of salt into each zucchini shell and fill with rice mixture (about 1/3 cup per squash), packing lightly; sprinkle with cheese.  Bake 20 minutes or until cheese melts.  Serve with Chunky Salsa. 

Recipe by Jean Kressy.


Nutritional Info *per serving

  • Calories 288
  • Fat 9g
  • Saturated Fat 2g
  • Cholesterol 7mg
  • Sodium 1309mg
  • Carbohydrate 43g
  • Fiber 10g
  • Sugars 10g
  • Protein 12g