Stuffed Zucchini with Chili Con Carne

Stuffed Zucchini with Chili Con Carne

A delightful dish from the United States.


  • 2 zucchini, each about 440 g
  • salt, pepper, 2 tablespoons olive oil
  • 300 g minced beef
  • 1/2 onion
  • 2 cloves garlic
  • spices: salt, pepper, 1 teaspoon each of oregano, paprika, ground cumin, and a pinch of chili
  • 1/2 cup black or red beans
  • 1/2 cup corn kernels
  • 1/2 can diced tomatoes (or 1 fresh tomato)
  • 150 g shredded mozzarella
  • for garnish: chopped 1/2 tomato and 1/4 onion + fresh cilantro


Preheat the oven to 180 degrees Celsius. Wash and dry the zucchini, then place them on a cutting board and cut each in half lengthwise. Hollow out each half with a spoon to create a hollow space, reserving the removed flesh.

Place the zucchini halves cut side up in a baking dish or on a baking sheet. Season with salt, pepper, and drizzle with 1 tablespoon of olive oil. Bake in the oven for 15 minutes.

Meanwhile, prepare the filling: heat 1 tablespoon of olive oil in a large skillet and sauté the diced onion until translucent. Add the chopped reserved zucchini flesh and sauté for about 5 minutes, stirring occasionally.

Add the minced garlic and cook for another moment, then add the minced beef, breaking it apart with a wooden spoon, and cook, stirring occasionally, for about 7 minutes.

Season with salt, pepper, and the remaining spices, mix well. Add the drained corn kernels, drained and rinsed beans, and tomatoes (diced from the can or fresh, peeled, chopped, and deseeded). Cook for about 5 minutes, stirring occasionally.

Spoon the filling into the partially baked zucchini halves and return to the oven for 10 minutes at 180 degrees Celsius. Sprinkle with shredded mozzarella and bake for an additional 5 minutes.

Remove from the oven, sprinkle with chopped tomato and onion mixture, and fresh cilantro before serving.

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