Tex-Mex Stuffed Zucchini
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."
Original is 4 servings
Ingredients
Nutritional
- 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
No special items needed.
1 Reviews
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