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Produce Pick: Zucchini

Kelsey
Mar 23, 2016
2 min read

We only buy produce that is on sale. That means I get some great deals on fresh fruits and veggies. It also means that sometimes, we end up with a lot of the same thing in the fridge for days.

That gets old.

And I hate throwing food away. Savvy shoppers don't waste food. I strive to be a savvy shopper. (Seriously, #lifegoals).

So I've decided to share recipes featuring a certain produce item that I'm getting sick of eating. The idea is these are new-to-me recipes that try to cook the food in a way I've never tried before.

Hopefully, I'll create a stockpile of new and fun dishes to cook (and bonus: they're most likely going to be healthy if fresh produce is the star!)

So this week...we ate zucchini.

Lots of zucchini. (+ other forms of squash).

So I tracked down these Zucchini Burrito Boats by Making Thyme for Health.

I tweaked my version just a bit, but her tutorial was so simple and easy to follow, it made it easy to put my own spin on things without totally ruining the dish.

Saute bell peppers and onions in a little bit of oil. Add ground beef and cook until meat is browned. Drain.

While waiting for the meat to cook, cut zucchini in half lengthwise and core out the middle. Place in an oven safe baking dish and brush lightly with oil.

Add black beans, corn, diced tomatoes and seasoning of choice (I just used taco seasoning, but you could use salsa, or a homemade mix of spices if you'd like!)

Stir all ingredients together and heat through.

Scoop the filling into your zucchini "boats" and top with cheese (if you like).

Bake at 400 degrees for 25 - 30 minutes.

Serve over cooked brown rice, topped with shredded cheese and plain Greek yogurt.

The best part about this dinner was that not only is it tasty, but the leftover filling made the perfect burrito bowl for lunch the next day! I love when I can simplify lunch prep by packing leftovers.