Tex-Mex Stuffed Zucchini
Created by Mikekey on April 21, 2024
- Servings: 4
- Prep Time: 20m
- Cook Time: W0m
- Recipe #42719
Ingredients
- 3 medium zucchini
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 jalapeño pepper, minced
- 1/2 teaspoon chili powder, chipotle recommended
- 1 cup Monterey pepper- jack cheese, shredded
- 1 large tomato, seeded and finely chopped
- 3 tablespoons chopped green onions
- 3 tablespoons chopped fresh cilantro
- Sliced pickled jalapeños, for topping (optional)
How to Make
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Step 1: Preheat the oven to 450 degrees F and line a baking sheet with foil.
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Step 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.
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Step 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.
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Step 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.
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Step 5: Spoon into the zucchini halves. Transfer to the baking sheet and bake until bubbling, 20 minutes.
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Step 6: Garnish with pickled jalapeño slice, if desired.
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Step 7: Serve.
Nutritional Facts
- Serving Size: 1 (238 g)
- Calories 177.5
- Total Fat - 12.6 g
- Saturated Fat - 4.4 g
- Cholesterol - 15.8 mg
- Sodium - 807.9 mg
- Total Carbohydrate - 7.9 g
- Dietary Fiber - 2.5 g
- Sugars - 5.3 g
- Protein - 10.1 g
- Calcium - 289.9 mg
- Iron - 0.9 mg
- Vitamin C - 41.8 mg
- Thiamin - 0.1 mg