South of The Border Stuffed Zucchini

I don’t know what it is, but when summer starts to come around I always crave the flavors of Mexico! It could be the upcoming tomato season inspiring fresh pico de gallo, or outdoor pool parties with taco-themed food spreads. And also maybe the fact that the last many years in a row I’ve gone to Mexico in the summer. Whatever it is, I was inspired me to come up with my South of The Border Stuffed Zucchini Recipe for you today!

Full of flavor and super-easy to prepare, this recipe is the perfect addition to eating your Beauty Detox foods by incorporating a variety of colorful veggies into every bite!

South of the Border

What do you think of when you hear the term, South of the Border? If you’ve driven down Interstate 95 through the Carolinas, then you might think of super intense enormous Mexican-themed statues looming over a rest stop packed with arcades and trinket tourist shops. But that’s not what I’m referring to here!

What I am referring to is robust flavors- such as paprika, oregano, cumin, coriander and red pepper flakes (chili powder is usually a mix of some of some of these spices) with a ‘lil or a lot of spice. I got you covered here with all these in this recipe!

High-Water Fruit: Zucchini

Zucchini? A fruit?! Yesiree. Officially so because it contains its own seeds! The younger zucchini have a more subtle taste than the more fully developed. With a soft cove ring and buttery white flesh, just about all the parts of zucchini are edible- including the flesh, seeds and the skin.

What I love about zucchini is that it’s extremely high in water and fiber, but low in calories (even though we don’t count), so it gives you the feeling of being full. What a great way to satisfy our hearty appetites and stay on track with our Beauty Detox eating!

Our beautiful Earth provides us with a bountiful variety of greens, and zucchini is just one in the bunch—balancing and supporting our entire body and being with its powerhouse nutrients!

Speaking of balancing and supporting, click here if you’d like to increase detoxification and just feel lighter and healthier overall!

Zucchini being extremely high in water, fiber and minerals, and low in calories makes this an amazing beauty food a perfect little vessel for our recipe today!

South of The Border Stuffed Zucchini

Prepare ingredients.

South of The Border Stuffed Zucchini

Cut the zucchini lengthwise into halves and scoop out the insides of the zucchini halves with a small spoon. Coat each inside with a light coat of coconut oil.

South of The Border Stuffed Zucchini

Sautée onions and peppers until onion is translucent and peppers have softened.

South of The Border Stuffed Zucchini

Then add the garlic and sautée for another minute.

South of The Border Stuffed Zucchini

Stir in the cooked rice, the tomatoes, and the raw corn.

South of The Border Stuffed Zucchini

Next, add in all the spices and mix until combined.

South of The Border Stuffed Zucchini

Line a baking tray with parchment paper and put the zucchini shells on top. Fill the Mexican rice into the zucchini shells. Pre-heat the oven to 350 degrees. Bake in the oven for 15-20 minutes till tender.

South of The Border Stuffed Zucchini

Enjoy!

 

See this full tasty recipe below…

South of The Border Stuffed Zucchini Recipe
 
Author:
Ingredients
  • 2 oz brown rice
  • • 2 large zucchini
  • • 1 red bell pepper, chopped
  • • 1 green bell pepper, chopped
  • • 1 onion, chopped
  • • 1 clove of garlic, minced
  • • 2 tomatoes, chopped
  • • 1 cup organic corn, raw
  • • 1 Tbs. olive oil
  • • ½ cup water
  • • ½ tsp. paprika powder
  • • 1 tsp. oregano
  • • ¼ tsp. cumin
  • • Pinch of red pepper flakes
  • • Sea salt, to taste
  • Freshly ground black pepper, to taste
Instructions
  1. Cook the rice in water, according to package.
  2. Cut the zucchini lengthwise into halves and scoop out the insides of the zucchini halves with a small spoon.
  3. Cover inside with a light coat of coconut oil.
  4. Sautée onions and peppers until onion is translucent and peppers have softened. Then add the garlic and sautée for another minute.
  5. Stir in the cooked rice, the tomatoes, the raw corn, and the spices.
  6. Line a baking tray with parchment paper and put the zucchini shells on top. Fill the Mexican rice into the zucchini shells.
  7. Pre-heat the oven to 350 degrees.
  8. Bake in the oven for 15-20 minutes till tender.
  9. Enjoy!

Keep this recipe handy by adding it to your Dinner Recipes Pinterest Board!

With great love,
Kimberly

Picture of Kimberly Snyder doing a yoga pose outside.

Open your heart and more will open to you as well! Have an amazing rest of your day. xo

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