Real Recipes From Real Home Cooks ®

tex-mex stuffed zucchini

(3 ratings)
Recipe by
Mikekey *
Seattle, WA

A nice side or part of an appetizer plate.

(3 ratings)
yield 2 -4
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For tex-mex stuffed zucchini

  • 3 md
  • 1 tsp
  • 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 lg
    tomato, seeded and finely chopped
  • 3 Tbsp
    green onions, chopped
  • 3 Tbsp
    fresh cilantro, chopped
  • sliced pickled jalapenos, for topping (optional)

How To Make tex-mex stuffed zucchini

  • 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

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