Stuffed Zucchini – enchilada inspired

July and August usually brings a bumper crop of zucchinis to my garden. In a never ending search for ways to use these versatile vegetables, this recipe combines a delicious enchilada sauce with freshly harvested vegetables to create a hearty vegetarian dish.

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  • 2 tablespoons oil (avocado, canola, or olive)
  • 1 small onion – about ½ pound – coarsely chopped
  • 2 cloves garlic, minced
  • ¼ teaspoon ground cumin
  • ¼ cup chili powder
  • 2 tablespoons flour
  • 1 can diced tomatoes or 4 to 5 large fresh tomatoes, skins removed, and diced*(see note)
  • ½ cup brown rice
  • 1 teaspoon salt
  • I large zucchini – about 2 pounds
  • 1 cup cooked black beans
  • 2 cups vegetables – a combination of whatever you have (i.e. – corn, diced bell pepper, green beans, diced tomatillos, chopped kale, diced carrots…)
  • 1 tablespoon fresh oregano, minced (or 1 teaspoon dried)
  • 1 cup grated cheddar or jack cheese

Heat a large skillet over medium heat. Add oil, then onions. Sweat the onions until they are tender. Add the garlic and heat for about 30 seconds.

Stir in cumin and chili powder and heat this mixture until it is fragrant (no more than 30 seconds).

Stir in the flour. When this is well blended, add the tomatoes, brown rice, and salt.

Bring the sauce to a boil, and then simmer for about 30 minutes.

While mixture is simmering, slice the zucchini in half, lengthwise, scoop out the seeds and pithy center, and discard. Lay the halves in a 9 x 13 baking pan, cut side facing up.

Add the beans and vegetables to the skillet and return to a simmer.

Scoop the tomato mixture into the zucchini halves.

Cover and bake for 45 to 60 minutes at 350o F.

When zucchini is tender, uncover and sprinkle with cheese. Return to oven and bake, uncovered for 10 to 15 minutes, or until the cheese is melted and slightly browned.

Allow to rest for 5 to 10 minutes before serving.

*Note: To remove the skins from fresh tomatoes, fill a large sauce pan with water, and bring to a boil. Set the tomatoes into the boiling water, two or three at a time. Remove the tomatoes from the boiling water as soon as their skin begins to peel away. Cool them quickly in cold water. When cool, peel the skins off, remove the stem, and dice them.

Yield: 6 – 8 servings

Prep time: about 2 ½ hours

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Author: madesimplybyjane

I have had a passion for cooking and eating healthy food for most of my life. My professional training includes a Bachelor of Science in Nutrition and Culinary Arts from Bastyr University, and a Bachelor of Arts in Home Economics and Secondary Education from Western Washington University. As a lifelong teacher of all ages, my focus is teaching people how to cook simple meals for their families. My belief is anyone, even children, can learn to prepare healthy, inexpensive, delicious meals for themselves and those they care for. I absolutely love to help unravel the mystery of bread making, combine whatever produce is on hand to prepare a delicious soup or stew, or create something new with whomever is interested in participating. As a former preschool teacher, I still enjoy playing in the kitchen with children. I am also an ovarian cancer survivor, and a team leader and fund raiser for a local organization funding ovarian cancer research. My home is in Lake Forest Park, Wa. where I live with my husband, Mark, and our cat, Gilbert. When not teaching, I like to garden, hike, kayak, and cook for friends and family.

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