Tex-Mex Stuffed Zucchini

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 2

    tablespoons extra-virgin olive oil

  • 1

    clove garlic, minced

  • 1

    jalapeno pepper, minced

  • 1/2

    teaspoon chipotle chile powder

  • 1

    cup grated muenster cheese

  • 1

    large tomato, finely chopped

  • 3

    tablespoons chopped scallions

  • 3

    tablespoons chopped fresh cilantro

  • Sliced pickled jalapenos, for topping (optional)

  • Chorizo (optional)

Directions

Preheat the oven to 450 degrees F and line a baking sheet with foil. Halve 2 zucchini lengthwise; scoop out the seeds, leaving a 1/4-inch-thick shell. Chop the scooped-out zucchini flesh and transfer to a bowl. Grate the remaining whole zucchini on the large holes of a box grater; add to the bowl along with 1 teaspoon salt. Set aside 10 minutes, then squeeze out the liquid. Heat the olive oil in a skillet over medium-high heat. Add the garlic, minced jalapeno, chile powder and grated zucchini mixture; cook until tender, 4 minutes. Let cool, then stir in the cheese. Spoon into the zucchini halves. Transfer to the baking sheet and bake until bubbling, 20 minutes. Combine the tomato, scallions and cilantro in a small bowl. Spoon over the zucchini, then top with pickled jalapenos.

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