Mexican Stuffed Zucchini for Large Squash
Mexican Stuffed Zucchini For Large Squash is an impressive dinner. Made with 3 to 5 lb. squash, 2 c. enchilada sauce, 1 c. water, 2 slices bacon, chopped and 1/2 c. bell pepper, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
🔗 Recipe adapted from RecipeNLG-Full
Slice squash lengthwise.
Scoop out center.
Add enchilada sauce, combined with the water in large shallow pan.
Skin side down, cover and steam at 325° for 30 minutes.
Saute bacon 4 to 5 minutes.
Add bell pepper, onion, mushrooms and garlic.
Cook until onions are clear.
Remove from heat; add corn, olives, rice, chili salsa or other Mexican sauce.
Add eggs, salt and pepper; mix together.
Scoop into squash; top with cheese.
Cover.
Bake 30 to 40 minutes at 325°.
Serves 8.
🍷 Perfect Pairings
Complete your meal with these
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