There is so much zucchini around here. Yesterday I made 7 loaves of zucchini bread, from this recipe here, and I feel like it didn’t even make a dent in the pile of zucchini. Then I gave some away to my son’s girlfriend and our next door neighbor and felt much better about the amount of zucchini in the house.
These are delicious by the way, I’ve been eating them for dinner for days!
1 (16 oz) can tomato sauce
5 – 6 zucchini, depending on size
1 pound lean hamburger
1 pouch or 1/4 cup taco seasoning
1/2 cup water
1 can black beans, drained and rinsed
1 can corn, drained
1 – 2 cup shredded cheddar cheese
1 Preheat oven to 400.
2 Spread 1 cup of tomato sauce in bottom of 9 x 13″ pan.
3 Cut ends off zucchini, then cut in half then slice the halves lengthwise. Using a spoon or melon baller, make a trough down the middle of each zucchini piece. Place zucchini pieces in pan, skin side down, trough side up. Place a small spoonful of tomato sauce into each zucchini piece.
4 Cook hamburger until done, with no pink, drain grease, add taco seasoning and water and cook for a few more minutes until thickened. Add black beans and corn and stir to combine, cook until corn and black beans are warmed up.
5 Place a spoonful of the hamburger mixture into each zucchini trough. Sprinkle with cheese.
6 Bake 30 – 40 minutes or until a fork pierces the zucchini easily.
7 Top with sour cream, salsa, lettuce, tomatoes, etc.
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