Stuffed Zucchini Spanish Beef Rice (Print)
Zucchini halves brimming with Spanish-inspired beef, rice, and cheese make a quick, savory main course.
# Ingredients:
→ Stuffed Zucchini Boats
01 -
4 medium zucchini
02 -
450 grams lean ground beef
03 -
240 grams cooked white or brown rice
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1 small onion, diced
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2 cloves garlic, minced
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240 grams diced tomatoes, canned or fresh
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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0.5 teaspoon chili powder
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Salt and black pepper, to taste
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120 grams shredded cheddar or Monterey Jack cheese
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Olive oil, for sautéing
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Fresh parsley, finely chopped, for garnish
# Steps:
01 -
Set oven to 190°C and allow to fully preheat before proceeding.
02 -
Slice each zucchini lengthwise. Using a spoon, carefully scoop out seeds and excess flesh, leaving a rim of approximately 1.25 cm to form a shell.
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Heat a drizzle of olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sauté until translucent and fragrant.
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Add ground beef to the skillet and cook, breaking into small pieces, until evenly browned and fully cooked, about 6–8 minutes.
05 -
Mix cooked rice, diced tomatoes, smoked paprika, cumin, chili powder, salt, and black pepper into the beef mixture. Stir thoroughly and allow to cook an additional 2–3 minutes.
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Spoon generous amounts of the beef and rice filling into each zucchini half, pressing lightly to compact.
07 -
Arrange filled zucchini in a baking dish. Add a small amount of water to the base of the dish to prevent sticking. Cover tightly with foil and bake for 25 minutes.
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Uncover the baking dish, distribute shredded cheese evenly over each zucchini, and bake uncovered for a further 10–15 minutes until the cheese is melted and golden.
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Remove from oven and allow to cool for 5–10 minutes to set the filling.
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Sprinkle with fresh parsley and serve warm.
# Notes:
01 -
Selecting smaller zucchini ensures even cooking and tender results.