Stuffed Zucchini

A flavour packed zucchini stuffed with Mexican mince!

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Prep Time 30

Cook Time 6

Total Time 6 30

Course Main Course

Cuisine Mexican, Vegetables

Servings

Add all the filling ingredients to small slow cooker and mix well. Cook on low for 3hrs, stirring occasionally to remove any lumps.
I did this the day before then stored the cooked mince in the fridge overnight.

Take each large zucchini and slice carefully in half. Lay each half down and carefully scoop out the centre flesh - leaving a small perimeter around the edges to hold it's shape (see smaller photo above). I did this with a tsp spoon measure but a melon baller would also work.
Take approx 1 - 1.5 cups of your cooked mince mixture and add the breadcrumbs, mix well.
Use this mixture to fill the hollowed out zucchinis.
Place these filled zucchinis in slow cooker, on a sheet of baking paper, and cook with TEA TOWEL TRICK in place for 3hrs low (see notes)
Option 1: Add a little grated cheeses on each one in final 15mins of slow cooking to allow cheese to melt
Option 2: Carefully move the zucchini's to oven tray, top with the cheeses and brown in a hot oven for 5mins

This recipe makes enough mince mixture for at least 8 zucchinis instead of 4 if you need them. Remember to add more breadcrumbs if you do make more mince mixture. Alternatively you could use your leftover Mexican mince in this recipe >>> HERE
Because I cooked the mince the day before I was starting with cold mince. If you cook this both on the same day, starting with hot mince in the zucchini, it will reduce the cook time of the stuffed zucchinis, so just cook until they are nicely tender :)

Keyword Mexcian, Stuffed, Zucchiniu