If you’ve been reading the blog for a while, you’ll know I’m ALL about the sneaky veggies. Macronutrients, calories and kilojoules aside, I’m always most happy with my food creations when they feature as many servings of vegetables as possible.
I’m not the biggest fan of vegetables – tastewise, at least. I mean, if there’s a burger or carrot sticks in front of me, I know which one I’d prefer to eat. Although, I know which one I’d feel better after eating… Sneaky veggies are the perfect way to get more nutrients if you don’t have an innate love for vegetables.
Some of my favourite ways to sneak more vegetables into my meals are:
- carrot noodles
- green smoothie bowls
- cauliflower pizza bases
- cauliflower rice
- sweet potato crust
- sweet potato toast
- desserts with legumes
These Mexican-style stuffed zucchinis are another fab way to sneak vegetables into your lunch or dinner meal prep. Not only does this recipe use zucchinis (or courgettes as they call them here in London) in place of taco shells or tortillas, but it’s got copious amounts of corn, tomatoes, black beans and avocado if you make guacamole.
Now that’s a whole lotta’ sneaky veggies!
- 1 Tbsp olive oil
- 1 red onion, diced
- 2 cloves garlic, diced
- 1 cup cooked black beans
- 1 cup corn kernels
- 1 cup cooked quinoa
- 1 400g (14oz) can diced tomatoes
- 3 tspn Mexican spice powder (paprika, cumin, chilli, garlic)
- 4 large zucchinis
- 1 cup shredded cheese
- 1 cup coriander leaves, torn
- Optional toppings: guacamole, greek yoghurt, coriander
- Heat oil in a large pan and fry onion and garlic.
- Add Mexican spice powder and stir until coated.
- Add black beans, corn and quinoa and cook for another 2 minutes.
- Add diced tomatoes and simmer for 5 minutes.
- Meanwhile, preheat over to 170°C (340°F).
- Chop the ends off the zucchinis and slice them lengthways.
- Use a metal spoon to scoop out the middle to leave a boat shape. Optionally add scooped zucchini to mixture in the pan.
- Place a few spoonfuls of mixture into each zucchini boat and arrange in a baking tray (you may need two.)
- Scatter cheese over the top and bake for 25 minutes or until cheese in melted and zucchinis are soft.
- Serve with optional toppings of choice.
- Meal prep tip: Make a big batch of the stuffing mixture on Sunday and use it to make this recipe, stuffed peppers, stuffed sweet potatoes and healthy nachos through the week.