Wednesday, January 18, 2023
HomeHealthy EatingVegetarian Stuffed Zucchini – Kalyn's Kitchen

Vegetarian Stuffed Zucchini – Kalyn’s Kitchen

Vegetarian Stuffed Zucchini is loaded with Mexican flavors with Brown Rice, Black Beans, Chiles, Cheddar, and Cotija Cheese! You may exchange the rice with cooked cauliflower rice if you would like a lower-carb model of this recipe.

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Vegetarian Stuffed Zucchini with one serving on plate and baking dish in background

Not too long ago I had some Cotija cheese left from a dish my brother Rand had made when he was visiting, in order that’s what impressed me to go along with a Mexican-flavored mixture for this Vegetarian Stuffed Zucchini. The Cotija made a pleasant topping for the stuffed zucchini, however if you happen to don’t have that you may use Parmesan, Feta, and or perhaps a little extra of the cheese mix that’s used within the stuffing.

Apart from the flavorful Cotija Mexican cheese, we used brown rice, black beans, inexperienced chiles, bitter cream, and Mexican cheese mix to present this stuffed zucchini loads of taste. However simply exchange the rice with cooked cauliflower rice if you would like a lower-carb choice.

The primary time I made the recipe the cheese acquired too brown and the zucchini wasn’t as tender as I wished it, so Jake and I attempted cooking the stuffed zucchini lined for the primary 20 minutes after which taking the foil off for an additional half-hour cooking time. That point we thought they have been good, and this was completely scrumptious for a meatless meal that makes use of zucchini!

What substances do you want for this recipe?

  • 8-Ball zucchinis (or use bigger lengthy zucchini, minimize in 3 inch lengths and hollowed out to make zucchini “cups”)
  • Cotija cheese (or different grated cheese of your alternative)
  • canned black beans
  • inexperienced onions
  • can of diced inexperienced chiles
  • cooked brown rice equivalent to Uncle Ben’s Brown Rice (affiliate hyperlink)
  • bitter cream
  • Mexican 4-Cheese mix
  • Inexperienced Tabasco Sauce (affiliate hyperlink), non-compulsory; style the filling and see if you happen to’d like somewhat extra warmth

What if you happen to don’t have spherical zucchini for this meatless stuffed zucchini?

I used the lovely little spherical 8-Ball Zucchinis that I like a lot for this recipe, however if you happen to don’t have the spherical zucchini, use a bigger zucchini that’s minimize in chunks after which scooped out to make zucchini cups. (You may see an instance of that within the recipe course of pictures under.)

What’s Cotija Cheese?

Cotija is a agency, crumbly cows milk cheese from Mexico. Right here’s extra about tips on how to use Cotija from Bon Appetit.

How will you make the Vegetarian Stuffed Zucchini decrease in carbs?

If you wish to hold the Mexican flavors however make a stuffed zucchini that’s decrease in carbs, simply exchange the brown rice with 2 cups of slightly-cooked cauliflower rice. For greatest outcomes I’d prepare dinner the cauliflower rice briefly in a highly regarded pan with somewhat oil to evaporate a number of the liquid.

Need extra concepts for  Zucchini?

You should utilize Zucchini Recipes to see all of the zucchini and summer season squash recipes on my web site. And you probably have a whole lot of zucchini you may also like take a look at 50 Superb Zucchini Recipes, The High Ten Low-Carb Zucchini RecipesLow-Carb and Keto Grilled Zucchini RecipesSuperb Salads with Zucchini, and Recipes for Additional Massive Zucchini. As you’ll be able to inform, I’ve been an enormous zucchini fan for a few years!

process shots collage for Vegetarian Stuffed Zucchini

make Vegetarian Stuffed Zucchini:

(Scroll down for full printable recipe with dietary data.)

  1. Drain a can of black beans right into a colander, rinse with chilly water, and allow them to drain when you prep the zucchini.
  2. I used half 8-Ball Zucchinis (on the appropriate) and half giant zucchinis minimize into 3 inch items (on the left).
  3. Use a small sharp spoon or a melon baller to scoop out the flesh of the zucchini, leaving a skinny layer of zucchini flesh subsequent to the pores and skin. (I didn’t use the zucchini pulp that I scooped out, however you may use it to switch a number of the rice.)
  4. Thinly slice sufficient inexperienced onions to make one cup and drain a can of diced inexperienced chiles.
  5. To make the filling, combine collectively cooked brown rice (or cauliflower rice), bitter cream, sliced inexperienced onions, black beans, Mexican cheese mix, and inexperienced chiles. You may add somewhat Inexperienced Tabasco Sauce (affiliate hyperlink) if you wish to make it a bit spicier.  (We did.)
  6. Use a spoon to fill with zucchini with the stuffing combination, urgent it down so it’s tightly filling the within of the zucchini.
  7. Cowl the dish and bake the stuffed zucchinis for 20 minutes at 350F/180C.
  8. Then take away the foil and use a spoon to press just a few teaspoons of Cotija cheese (or different cheese of your alternative) on to the highest of the zucchini.
  9. Bake about half-hour extra, or till the filling is effervescent sizzling and the cheese is properly browned.
  10. Serve sizzling, with extra Inexperienced Tabasco Sauce so as to add on the desk if desired.

Vegetarian Stuffed Zucchini close-up on serving plate

Extra Vegetarian Zucchini Recipes to strive:

Zucchini and Inexperienced Chile Breakfast Casserole

Zucchini Frittata

Zucchini Carpaccio (Uncooked Zucchini Salad)

Tomato Zucchini Pie

Zucchini Bake with Feta and Thyme



  • 6 medium-sized 8-Ball zucchinis (or use bigger lengthy zucchinis, minimize in 3 inch lengths and hollowed out to make zucchini “cups”)
  • 1/2 cup crumbled Cotija cheese (or different grated cheese of your alternative)

Stuffing Substances

  • one 15 oz. can black beans, rinsed and drained
  • 1 cup thinly sliced inexperienced onions
  • one 4 oz. can diced inexperienced chiles, drained (see notes)
  • 2 cups cooked brown rice
  • 1/2 cup bitter cream
  • 1 cup Mexican 4-Cheese mix
  • 1 T Inexperienced Tabasco Sauce (non-compulsory; style the filling and see if you would like somewhat extra warmth)


  1. Preheat the oven to 350F/180C.
  2. Spray a baking dish with olive oil or nonstick spray. (Use a dish that holds the zucchini with out letting them transfer round an excessive amount of if you happen to can.)
  3. Drain the black beans right into a colander positioned within the sink and rinse with chilly water till no extra foam seems.
  4. Let the beans drain when you put together the zucchini.
  5. If you do not have sufficient 8-Ball zucchini, minimize a big lengthy zucchini into 3 inch lengths.
  6. Then use a melon baller or a pointy spoon to scoop out the within of the zucchini, leaving a skinny layer of flesh subsequent to the pores and skin.
  7. Slice inexperienced onions and drain the can of diced inexperienced chiles.
  8. Blot the beans dry with paper towels if they’re nonetheless moist.
  9. In a medium-sized bowl, combine collectively the black beans, sliced inexperienced onions, diced inexperienced chiles, cooked rice, bitter cream, and low-fat cheese.
  10. Gently combine to mix, then style the combination and see if you wish to add the non-compulsory Inexperienced Tabasco Sauce (affiliate hyperlink). We did, however we weren’t making it for teenagers.
  11. Prepare the zucchini within the baking pan.
  12. Use a spoon to fill every zucchini ball or cup with the stuffing combination, urgent it down so the within of the zucchini is tightly filled with stuffing.
  13. Cowl the dish and bake for 20 minutes.
  14. After 20 minutes, take zucchini out of the oven, take away the foil, and use a spoon to fastidiously press about 2 tsp. crumbled Cotija cheese (or different cheese of your alternative) on to the highest of every zucchini.
  15. Put the zucchinis again into the oven and prepare dinner about half-hour extra, or till zucchini is tender, stuffing is effervescent sizzling, and the cheese on high is properly browned.
  16. Serve sizzling. These will hold within the fridge for a day or two and they are often reheated within the microwave or in a toaster oven.


Use brown rice or Uncle Ben’s Transformed Rice (affiliate hyperlink) for South Seaside Eating regimen. You may exchange the rice with cooked cauliflower rice for a lower-carb model. I used Anaheim chiles, not Jalapenos!

Recipe created by Kalyn. 

Diet Data:



Serving Measurement:


Quantity Per Serving:
Energy: 525Complete Fats: 30gSaturated Fats: 17gTrans Fats: 0gUnsaturated Fats: 9.5gLdl cholesterol: 92mgSodium: 744mgCarbohydrates: 38gFiber: 19gSugar: 6.8gProtein: 29g

Diet data is routinely calculated by the Recipe Plug-In I’m utilizing. I’m not a nutritionist and can’t assure 100% accuracy, since many variables have an effect on these calculations.

Did you make this recipe?

Did you make this recipe? Please go away a star ranking (below the PRINT button within the recipe) or share a photograph of your outcomes on Instagram! THANKS!

Low-Carb Eating regimen / Low-Glycemic Eating regimen / South Seaside Eating regimen Options:
Stuffed zucchini with rice and beans could be too excessive in carbs for a low-carb weight loss program plan, however you may make a lower-carb model by changing the brown rice with cooked cauliflower rice. So long as you employ brown rice or Uncle Ben’s Transformed Rice, gentle bitter cream, and low-fat cheese, this Vegetarian Stuffed Zucchini could be permitted for part 2 or 3 of the unique South Seaside Eating regimen. 

Discover Extra Recipes Like This One:
Use Zucchini Recipes or Oven Dinners for extra concepts for utilizing up zucchini! Use the Eating regimen Kind Index to search out extra recipes appropriate for a selected consuming plan. You may additionally wish to comply with Kalyn’s Kitchen on Pinterest, on Fb, on Instagram, or on YouTube to see all the great recipes I’m sharing there.

Historic Notes for this Recipe:
This recipe was first posted in 2012 after I had the small 8-Ball Zucchini rising in my backyard! It was final up to date with extra data in 2022.

Pinterest image of Vegetarian Stuffed Zucchini

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