Stuffed Zucchini Mexicali Recipe

"This recipe is from Mexican Light Cooking by Kathi Long. Here is what she says about this recipe: "Vegetables are the key to light, lower-calorie eating. Here zucchini are stuffed with a tasty mixture of zucchini, corn and chiles, with just a topping of bread crumbs and cheese for a boost of flavor.""

Step by Step Method

Step 1

Preheat oven to 400F.

Step 2

Trim off the ends of the zucchini. Cutting lengthwise, slice the top third off each zucchini, mince and reserve.

Step 3

In a large saucepan, bring 8 cups of salted water to a boil. Add the 6 trimmed zucchini and boil for 3 minutes, or until slightly softened. Carefully remove the zucchini with tongs and drain on paper towels. Let stand until cool enough to handle. With a teaspoon, scoop out and discard the inside of the zucchini, leaving a 1/4 to 1/2 inch shell.

Step 4

Coat a large non-stick skillet with veggie spray. Add the onion and garlic and cook over medium-high heat until softened and lightly golden, about 5 minutes. Add the minced zucchini and cook, stirring often, until tender, 3 - 5 minutes. Add the corn, green chiles, oregano, salt and pepper. Cook for 3 minutes longer. Remove from heat.

Step 5

In a medium bowl, combine the zucchini and corn mixture with the bread crumbs, cilantro and parmesan cheese. Toss to mix. Dry the insides of the zucchini shells with paper towels and spoon the filling into the shells.