Chili-stuffed zucchini

Chili-stuffed zucchini

Meh! It's getting colder out in New York. But you know what colder temperatures mean? Stews! Roasts! Baked things! I like these things a lot if you haven't noticed.

There is nothing more comforting than chili, and when you snuggle it into zucchini boats...well, that's just fun. So this recipe does just that. Warming + a little bit fancier than your typical chili situation. Enjoy this one!

Chili-stuffed zucchini

Inspired by Pinch of Yum

  • 1 pound pork sausage, removed from its casing

  • 1 can (15.5 oz) black beans, drained + rinsed

  • 2 teaspoons cumin

  • 1 teaspoon ground chipotle chile powder

  • 1/2 teaspoon paprika

  • 1 can (16 oz) mild salsa

  • 3-4 zucchini

  • Olive oil

  • 1/2 cup shredded cheddar jack cheese

  1. Start by browning the sausage in a large pan without oil on medium heat. Use a spoon to break down the sausage into smaller pieces as it browns. Keep stirring until the sausage is completely brown.

  2. At this point add the black beans, cumin, chipotle chile, paprika + salsa. Stir to combine. Let the chili simmer for five minutes on the heat. Set aside.

  3. Preheat the oven to 350 degrees Fahrenheit.

  4. Prepare the zucchini by slicing each in half length-wise, then scoop out the seeds to create a place for the chili to sit in.

  5. Coat the bottom of a large roasting dish with olive oil. Add the zucchini halves, skin-side down to the dish in one layer. Gently scoop the chili into each zucchini half until full. Top the zucchini halves with the cheddar jack cheese.

  6. Bake the dish for 30 minutes until the cheese melts + the zucchini softens. Enjoy warm.