Tex-Mex Stuffed Zucchini
Recipe: #42719
April 21, 2024
Categories: Side Dishes, Cheese, Monterey Jack, Tomato, Southwest Oven Bake, Fresh Tomatoes, Zucchini, more
"Great side to a barbecue."
Original is 4 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat the oven to 450 degrees F and line a baking sheet with foil.
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.
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.
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.
Step 5
Spoon into the zucchini halves. Transfer to the baking sheet and bake until bubbling, 20 minutes.
Step 6
Garnish with pickled jalapeño slice, if desired.
Step 7
Serve.
Tips
No special items needed.
0 Reviews
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