50+ Easy Mexican Food Recipes for Cinco de Mayo and Everyday
Cinco de Mayo is a holiday celebrated on May 5th. It is typically celebrated...
Recipe: #12851
June 25, 2014
Categories: Side Dishes, Peppers, Brunch, Cinco de Mayo, Oven Bake Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Fresh Tomatoes, Zucchini, Spicy, Vegetarian Dinner, more
"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."
Preheat oven to 450F
Halve 2 zucchini lengthwise, scoop out the center leaving a 1/4" shell
Chop the scooped out zucchini and place in large bowl
Grate the remaining unpeeled whole zucchini
Add to the bowl along with 1 teaspoon salt
Set aside for 10 minutes and then squeeze out the liquid
Heat oil in a skillet, medium high heat, add garlic, minced jalapeno, chipotle powder and the grated sqeezed zucchini
Cook for apprx. 4 minutes or until tender
Cool, stir in cheese
Spoon the mixture into the zucchini shells
Transfer to a foil lined baking sheet (You may now put them in the fridge until 40 minutes before dinner or continue on)
Bake until heated through apprx 20 minutes (if taking from the fridge do this 40 minutes before serving and allow 25 minutes baking time)
Combine tomato, green onions and cilantro
Spoon over the cooked zucchine, serve