Creole Stuffed Zucchinis

Creole Stuffed Zucchinis



Prep Time: 20 Min

Cook Time: 30 Min

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1. Bring a large pot of cold, water to a boil on medium high heat. Add the zucchinis and boil 6 – 8 minutes depending on size. Strain out the zucchini and set aside. Leave the water on the stove.

**Begin the next steps while zucchini boils.
 

1. In a large frying pan, add the butter and begin melting it on medium heat. Pour in the EVOO and add the celery along with a pinch of salt. Cook 3 minutes.

 

1. Stir in the onions, tomato paste, and bell peppers along with another pinch of sea salt & black pepper. Cook another 4 minutes.

 

1. Add the corn, kidney beans, and all of the seasonings. Reduce heat to medium low and add about ½ C zucchini water to pan. Cover and simmer 10 minutes stirring occasionally.

 

1. Once the veggies are tender remove them from the heat and transfer the veggie creole to a serving bowl.

 

1. Halve the zucchinis lengthwise and use a tablespoon to scrape out the seeds and flesh leaving behind a zucchini “shell”. Spoon the creole in to the shells gently pressing down the filling allowing for maximum fill-age.

 

1. Preheat oven to 500 F on BROIL

 

1. Transfer the zucchinis to a baking sheet and place them under the broiler for about 4 minutes.

 

1. Remove the tray from the oven and sprinkle the cheese over each stuffed zucchini. 

 

1.  Remove from the oven and transfer the zucchinis to a serving platter.

 

1.  ENJOY!

                    Grocery List

• 4 Zucchinis
• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 1 Red Onion, diced
• 1 stalk Celery, diced
• 1 Sweet Bell Pepper, diced
• ¾ C Frozen Sweet Corn
• 540ml can Red Kidney Beans, drained and rinsed
• ½ Tsp. Tomato Paste
• ¾ Tsp. Chili Powder
• ¼ Tsp. Cumin
• ¼ Tsp. Garlic Powder
• ½ Tsp. Onion Powder
• ¼ Tsp. Turmeric
• ½ Tsp. Red Pepper Flakes
• ¼ Tsp. Black Pepper
• Sea Salt

 

• ½ C Sharp Cheddar, finely grated