One of the most delicious vegetarian dishes that I’ve prepared were these bean stuffed zucchinis. They were healthy, easy to make and it felt good to make. Beans are one of those super foods that a healthy diet should incorporate more.
Related: Did you know beans are a super food?
I’m not a vegetarian, but it would be very easy to be one here in Mexico. Like I mentioned in this maize post, the diet of pre-Hispanic Mexican civilizations didn’t contain a lot of meat. Their main ingredients were maize, squash, chiles, amaranth, and wild greens among many others. One of the of most important ingredients was beans. When mixed with the rest of the ingredients mentioned above they created a healthy and balanced diet that allowed cultures to thrive for thousands of years.
Bean stuffed Zucchinis make a healthy dish
Beans are not only healthy but delicious too. They’re also so versatile you can use them with almost every other food group. But I don’t want to just tell you. I want to show you. Remember these gorgeous scarlet runner beans?
I had some leftovers from the risotto with mushrooms and squash blossom I made the other day. So I used them to make these bean stuffed zucchinis, a dish that didn’t need any meat.
- 6 zucchinis, I used eight ball zucchini squash, the round zucchini that is very common in Mexico
- 2 cups cooked scarlet runner beans with broth
- 2 TBSP olive oil
- ¼ white onion, chopped
- 1 garlic clove, minced
- 4 roma tomatoes
- 1 smoked chipotle pepper
- spices: dried rosemary, basil
- salt and pepper to taste
- Melting cheese, I recommend Chihuahua cheese, but you can use mozzarella.
- Trim the zucchini tops and trim just enough from the bottom so they can stand upright. Cut them in half sideways.
- Scoop out some of the zucchini flesh leaving about ⅛" thick shell. Reserve the flesh.
- Pre-heat oven to 350°C (175°F).
- In a saucepan saute onion and garlic. Add the zucchini flesh you saved and cook for about 4 minutes.
- Add salt and pepper to taste and spices.
- Drain beans saving the broth for the sauce.
- Stir in the beans and turn heat off.
- Arrange zucchini shells in a baking dish or pan.
- Drizzle some olive oil, salt and pepper on the zucchinis. Stuff with the bean and zucchini mix.
- Blend tomatoes and chipotle pepper with the bean broth and pour over the zucchini. Place some cheese on top of each zucchini.
- Cover with foil and bake for about 30 minutes or until the zucchini shells are cooked.
19 comments
Que maravilla de receta!! Ben, siempre es un deleite pasar por tu blog.. besos!
Soy fan de los porotos son una delicia y tu plato es maravilloso y servido elegantemente es para repetirlo …ayer comí unos porotos rojos con un caldo bien oscuro un deleite,abrazos y gracias por su comentario .,en Mexico tienen el tasajo para preparar el valdiviano…saludos .
Tiene un estupendo blog,abrazos.
I may have been vegetarian too had I grown up there – these are so gorgeous to look at!
I am a big bean fan and I’d love to try that dish during the summer, when zucchini are in season here. With such food, it is quite easy to become a vegetarian (although I don’t ever plan of being full-time one – part-time only)… ;-P
Cheers,
Rosa
i knew they had iron, but not copper.
copper is good for your hair.
i heard it helps prevent premature graying, but how much, not sure
I already dont eat meat…but even if I did, those gorgeous purple beans could totally convince me that it’s superfluous. Love those stuffed zucchinis!
It looks healthy and delicious and even though I’m not a vegetarian, I would love to see this plat for my today’s lunch.
Very informative…and oh what I would give for some of those scarlet runners. Just beautiful. My vegetarian husband would love, love, love this recipe, and for that matter, so would I! Thanks, Ben.
This is such a creative presentation. Would love to eat this.
I didn’t grow up eating beans because my father hated them! Since my childhood, I have been making up for lost time. Love this recipe. I have searched high and low for globe-zucchini to non effect but there are ways of doing this with the slender ones. I want this in my life.
Your recipe looks delicious! And the orange plate is STUNNING! Love it! Great pics!
We are fans of all sorts of beans…I love the idea of using them as the filling. Healthy and flavourful.
I’ve never stuffed zucchinis with beans before but should start. That surely looks healthy.
These stuffed zucchinis look so pretty! Perfect finger food or appetizer. Great way to use beans. Beautiful presentation and photography!
I don’t eat much of beans, but you made a good point. I was always trying to avoid it, because it takes so long to cook it. But now I can see that there are more advantages to it that I knew.
[…] one of my favorite ingredients to cook with, but after learning about their history, properties, health benefits and varieties I can appreciate them even […]
I love all kinds of beans, and I think I could happily live as a vegetarian–except I might eventually miss seafood. The round zucchini are so cute, and the stuffing sounds delicious!
Great vegetarian recipe…
I’m with you on all that great info on beans nutritionally (nice job, btw!). No one has to twist my arm to enjoy them. I love the little round zucchini and the recipe is perfect! Looking for some new ideas (as I get ready to make your AMAZING spinach avocado soup again). xoxo