southwestern stuffed zucchini

Name: Southwestern Stuffed Zucchini
Prep time: 30 min
Cook time: 30 min
Yield: 6
Cuisine: Southwestern
Ingredients: 6 medium zucchini; 3/4 teaspoon(s) salt; 3/4 cup(s) shredded monterrey jack cheese; 1/2 cup(s) chopped green onions; 5 - bacon slices, cooked and crumbled; 3 small tomatillos, husked and chopped; 1/2 teaspoon(s) pepper; 1/2 cup(s) breadcrumbs; 2-3 tablespoon(s) butter, melted

7 Pinches

Daily Inspiration S

Deep In The Heart of, TX

Updated on Oct 25, 2015

A delicious accompaniment to chicken or beef. Feel free to add other ingredients to the stuffing. Recipe is from Southern Living Magazine.

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prep time 30 Min

cook time 30 Min

method Bake

yield 6 serving(s)

Ingredients

6 medium zucchini
3/4 teaspoon salt
3/4 cup shredded monterrey jack cheese
1/2 cup chopped green onions
5 - bacon slices, cooked and crumbled
3 small tomatillos, husked and chopped
1/2 teaspoon pepper
1/2 cup breadcrumbs
2-3 tablespoons butter, melted

How To Make southwestern stuffed zucchini

Step 1

Cut 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.

Step 2

Stir 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.
Step 3

Bake at 375 degrees for 30 minutes.
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