Burrito Bowl Stuffed Zuccs

5/3/2024

Prep Time: 25 Min
Cook Time: 45 Min

Yields: 8 Boats

WHAT YOU NEED

4 x Good Sized Zucchinis
2 Tbsp. EVOO
1/2 Tbsp. Pepperoncini in Oil
3 cloves Garlic, crushed & minced
2 stalks Celery, diced
1 Yellow Onion, diced
2 Jalapeno peppers, one sliced in to rounds, one diced (seeds optional for heat)
340g Beyond Beef
113ml can Green Chilis
SPICES - 1 Tsp. Mexican Chili Powder, 1 Tsp. Tex-Mex Seasoning, 1 Tsp. Cumin, 1 Tsp. Garlic Powder, 1 Tsp. Onion Powder, 1/2 Tsp. Dried Oregano
1/2 C Cooked Brown Rice
1 2/3 C Extra Old Cheddar Cheese, shredded & divided
Himalayan Salt & Cracked Pepper
GARNISH - Red Onion, diced, Fresh Cilantro, Avo-Verdes Salsa (Or Salsa Of Choice), Sour Cream

Slice the zucchinis in half lengthwise. Place the halves on your cutting board and use a spoon to carefully scrape out the flesh as best you can. Leave the boat in tact. Retain the flesh from 3 of the halves and discard the rest. Add the flesh to a cheese cloth and squeeze out all of the liquid. Place the zuccs on a parchment lined baking sheet sprayed with cooking spray.
Begin heating the EVOO, pepperoncini, and garlic, in a skillet set to just below medium. Once heated, stir and cook up to a minute without browning. Add the onion, diced jalapeno, celery, and a good pinch of both salt & cracked pep. Stir and cook about 5 minutes. Push all of the veggies to the outside and drop in the Beyond Beef. Break it in to crumbles as it browns, flipping to ensure even browning. After a few minutes, stir everything together and continue for another minute.

Stir in the chilis, the spice blend, and a generous pinch of salt. Continue to cook another 2 minutes until spices are nice and fragrant. Fold in the zucchini flesh and a pinch of salt. Continue another 2 minutes until zucchini is warmed through. Turn off the heat and fold in half of your shredded cheddar. Taste and adjust the salt if needed / desired.

Preheat oven to 425 F
Spray the zucchinis with cooking spray and hit them with a pinch of salt. Divide the filling between all 8 boats, pressing it down in to the zucchini boats to ensure they are nice and stuffed. Once you're finished with all of your filling, place the zucchinis in the oven for 15 minutes.
Remove the zucchinis and set them on a wire cooling rack. Sprinkle the reserved cheddar over the zucchinis and slap on some sliced jalapenos around the tray. Return the zuccs to the oven for 15 - 20 minutes until cheese is melted and zucchinis are tender.
Remove from the oven and set on to a wire rack. Spoon some salsa over the entire tray followed by sprinkling some diced red onion and as much fresh cilantro as you desire.
Serve with a dollop of sour cream and additional salsa / cilantro. ENJOY!