Created by Bergy on June 25, 2014
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