Easy meal prep: vegetarian Mexican-style stuffed zucchinis

This easy dinner meal prep recipe is as healthy as it is delicious. It's vegetarian, full of fibre and a source of protein.

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: 

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!

Mexican Stuffed Zucchinis
Yields 8
Sneak in a few extra serves of veggies with these easy, cheesy Mexican stuffed zucchinis. They're perfect for meal prep!
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
  1. 1 Tbsp olive oil
  2. 1 red onion, diced
  3. 2 cloves garlic, diced
  4. 1 cup cooked black beans
  5. 1 cup corn kernels
  6. 1 cup cooked quinoa
  7. 1 400g (14oz) can diced tomatoes
  8. 3 tspn Mexican spice powder (paprika, cumin, chilli, garlic)
  9. 4 large zucchinis
  10. 1 cup shredded cheese
  11. 1 cup coriander leaves, torn
  12. Optional toppings: guacamole, greek yoghurt, coriander
  1. Heat oil in a large pan and fry onion and garlic.
  2. Add Mexican spice powder and stir until coated.
  3. Add black beans, corn and quinoa and cook for another 2 minutes.
  4. Add diced tomatoes and simmer for 5 minutes.
  5. Meanwhile, preheat over to 170°C (340°F).
  6. Chop the ends off the zucchinis and slice them lengthways.
  7. Use a metal spoon to scoop out the middle to leave a boat shape. Optionally add scooped zucchini to mixture in the pan.
  8. Place a few spoonfuls of mixture into each zucchini boat and arrange in a baking tray (you may need two.)
  9. Scatter cheese over the top and bake for 25 minutes or until cheese in melted and zucchinis are soft.
  10. Serve with optional toppings of choice.
  1. 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.
Sarah in Shape http://www.sarahinshape.com/
Let’s chat below! Are you a fan of Mexican food? What’s your go-to easy meal prep recipe?

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