Tex-Mex Stuffed Zucchini

2
Mikekey *

By
@Mikekey

A nice side or part of an appetizer plate.

Rating:

★★★★★ 2 votes

Comments:
Serves:
2-4
Prep:
20 Min
Cook:
20 Min
Method:
Bake

Ingredients

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  • 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)

How to Make Tex-Mex Stuffed Zucchini

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.

Printable Recipe Card

About Tex-Mex Stuffed Zucchini

Main Ingredient: Vegetable
Regional Style: Mexican




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