Tex-Mex Stuffed Zucchini

Prep Time
Cook Time
Ready In

"Lovely mixture of Mexican flavours. You may prepare ahead and finish baking a half hour before serving. You may make this recipe as mild or as hot as you like - just use more or less chipotle & jalapenos. Havarti Jalapeno Cheese works well instead of Muenster. If you wish you may place canned sliced Jalapenos on top just before serving. This recipe is from a TV Network Magazine with minor modifications by me."

Original recipe yields 4 servings


  • Serving Size: 1 (232.4 g)
  • Calories 196.5
  • Total Fat - 13.8 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 18.2 mg
  • Sodium - 913.3 mg
  • Total Carbohydrate - 8.1 g
  • Dietary Fiber - 2.3 g
  • Sugars - 5.5 g
  • Protein - 11.7 g
  • Calcium - 291.2 mg
  • Iron - 1.1 mg
  • Vitamin C - 32.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 450F

Step 2

Halve 2 zucchini lengthwise, scoop out the center leaving a 1/4" shell

Step 3

Chop the scooped out zucchini and place in large bowl

Step 4

Grate the remaining unpeeled whole zucchini

Step 5

Add to the bowl along with 1 teaspoon salt

Step 6

Set aside for 10 minutes and then squeeze out the liquid

Step 7

Heat oil in a skillet, medium high heat, add garlic, minced jalapeno, chipotle powder and the grated sqeezed zucchini

Step 8

Cook for apprx. 4 minutes or until tender

Step 9

Cool, stir in cheese

Step 10

Spoon the mixture into the zucchini shells

Step 11

Transfer to a foil lined baking sheet (You may now put them in the fridge until 40 minutes before dinner or continue on)

Step 12

Bake until heated through apprx 20 minutes (if taking from the fridge do this 40 minutes before serving and allow 25 minutes baking time)

Step 13

Combine tomato, green onions and cilantro

Step 14

Spoon over the cooked zucchine, serve

Tips & Variations

No special items needed.


1 Reviews


Excellent! This is really good! I was happy to see this posted as I had all the ingredients that needed to be used up. It was delicious and I will make again soon. I used cheddar cheese as I thought I had muenster, but didn't. Very tasty recipe. I left the seeds from the jalapeno in, so it was a bit spicy, but we thought that made it "OH, SO GOOD!" I didn't add cilantro, as family members aren't fans. Thanks Bergy for a great side dish! I will make again, soon, as I need to use these zucchini up!


review by:
(22 Aug 2014)