I bet you are thinking that “How to Stuff a Wild Zucchini” is a crazy name for a recipe. Well, of course it is. But if you grew up in the 60’s and early 70’s, you probably recognize that this recipe’s name is inspired by a movie that was pretty popular back then–How to Stuff a Wild Bikini. I watched it on television, because that was the only way that I would have seen it–not sure if it played in theatres or the drive-in movie (yes I have been around that long, but I heard recently that they are thinking of reviving those so now I’m cool).
This was one of those Annette Funicello-Frankie Avalon movies that were all the rage back then. It mainly focused on a love story set mostly on a beach in southern California. It featured quirky characters, surfing, dancing on the beach in bathing suits, bonfires, and a motorcycle gang led by a strange dude who would go into a trance if he touched his temples with his index fingers. Yeah, kind of nuts, but you just couldn’t help watching Annette and Frankie, and the music was pretty good, as well. Speaking of which, I somehow ended up with the album (vinyl) from the movie, but I have no idea what became of it.
Two summers ago, I was trying to find recipes for zucchini. I was just sure that we would have a bumper crop of the long, green veggie. Well, that first year it didn’t happen. But somehow I remembered the name of that movie and told myself that someday I would make a dish that I would name “How to Stuff a Wild Zucchini.” And here you go. Hope you enjoy this recipe. I am definitely going to make it again–and probably again. And I think I will serve it with this Cilantro Lime Rice.
This recipe is adapted from Delish, and it is.
Here’s a cool tip. You can easily mince your fresh garlic with a microplaner. I have only used mine to zest citrus fruit, so I was excited to find another way to use it.
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How to Stuff a Wild Zucchini
- Yield: 6 servings 1x
Description
One delicious way to eat zucchini is to stuff it with all the yummyness of a burrito. You could serve it with tortillas if you want.
Ingredients
- 3 zucchini, halved lengthwise
- 2–3 tablespoons extra-virgin olive oil
- Kosher salt;Black pepper
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 lb. ground beef
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 cup black beans (I used freeze-dried instant black beans, but canned is fine)
- 1/2 cup cherry tomatoes, chopped
- 1/2 cup corn (canned or frozen)
- 1 cup cheddar cheese, shredded
- 1 cup Monterey jack cheese, shredded
- Fresh chopped cilantro, for garnish.
Instructions
- Preheat oven to 350° F.
- Score zucchini with a small sharp knife and scoop out the insides with a spoon, reserving for later. Don’t cut through to the skin.
- Place zucchini halves, cut side up, into the bottom of a 9 x 13 baking dish and drizzle with 1 tablespoon, or so, of the olive oil. Season with salt and pepper. Bake until zucchini turns brighter green and is just starting to soften, about 10-15 minutes.
- Heat the rest of the oil in a large skillet over medium heat. Add onion and reserved zucchini and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about another minute. Add ground beef, breaking up the meat as it cooks. Cook until beef is no longer pink, about 6 minutes. Drain fat, if needed. I used 80/20 fat content and didn’t need to drain it.
- Stir in chili powder, cumin, and paprika. Season to taste with salt and pepper. Stir in the black beans, cherry tomatoes, and corn.
- Spoon beef mixutre into zucchini, then top with cheeses. Bake until zucchini is just tender and cheeses are melted, about 15 minutes. Garnish with cilantro just before serving.
- Any leftover filling would be great in an actual burrito, so make sure you have some flour tortillas handy for the next day’s lunch!
