Southwestern Stuffed Zucchini
Daily Inspiration S
Recipe is from Southern Living Magazine.
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- 6 medium
- 3/4 tsp
- 3/4 c
- shredded monterrey jack cheese
- 1/2 c
- chopped green onions
- bacon slices, cooked and crumbled
- 3 small
- tomatillos, husked and chopped
- 1/2 tsp
- 1/2 c
- 2-3 Tbsp
- butter, melted
1Cut zucchini in half lengthwise and remove seeds. Microwave, in batches, in a 11 x 7 inch glass dish at HIGH 5-7 minutes or until tender. Scoop out pulp, keeping shells intact; reserve pulp. Sprinkle shells with salt.
2Stir together reserved pulp, cheese and next 4 ingredients. Fill shells with pulp mixture; place in a 13 x 9 inch baking dish. Sprinkle evenly with breadcrumbs; drizzle with butter.
3Bake at 375 degrees for 30 minutes.