Tex-Mex Stuffed Zucchini

Mikekey *

By
@Mikekey

A nice side or part of an appetizer plate.


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Rating:
★★★★★ 1 vote
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)

Step-By-Step

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

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican