Tex-Mex Stuffed Zucchini

Mikekey K

By
@Mikekey

A nice side or part of an appetizer plate.


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Comments:

Serves:

2-4

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

3 medium
zucchini
1 tsp
salt
2 Tbsp
olive oil
1 clove
garlic, minced
1
jalapeno pepper, minced
1/2 tsp
chipotle chili powder
1 c
monterey jack cheese with jalapeno peppers, shredded
1 large
tomato, seeded and finely chopped
3 Tbsp
green onions, chopped
3 Tbsp
fresh cilantro, chopped
sliced pickled jalapenos, for topping (optional)

Directions Step-By-Step

1
Preheat the oven to 450 degrees F and line a baking sheet with foil.
2
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.
3
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.
4
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.
5
Spoon into the zucchini halves. Transfer to the baking sheet and bake until bubbling, 20 minutes.
6
Combine the tomato, green onions and cilantro in a small bowl. Spoon over the zucchini, then top with pickled jalapenos, if using.
7
Serve.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican