Mexicali Stuffed Zucchini
Source of Recipe
Marla
List of Ingredients
Mexicali Stuffed Zucchini
medium zucchini and/or yellow summer squash (about 1 3/4
pounds) -- ends trimmed
2 cloves garlic -- minced (1 teaspoon minced)
2 teaspoons extra-virgin olive oil
1 medium red bell pepper -- chopped
1/3 cup thinly sliced green onion
2 tablespoons chopped fresh cilantro
1 fresh jalapeno chile pepper -- seeded and finely chopped
1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)
Recipe
BAKE: 20-25 minutes, BAKE: 1-2 minutes, OVEN: 350 degrees F
Preheat oven to 350 degrees F.
Cut zucchini and/or yellow summer squash into 1 3/4-inch rounds.
Scoop out the pulp, leaving 1/4- to 3/4-inch-thick shells.
Chop enough of the pulp to make 1/3 cup.
In a medium skillet, cook garlic in hot oil over medium-high heat for 1 minute.
Add the reserved zucchini pulp, the bell pepper, green onion, 1 tablespoon of the cilantro, and the jalapeno pepper.
Cook and stir about 2 minutes or until vegetables are crisp-tender.
Place zucchini and/or yellow summer squash shells in a lightly greased 2-quart rectangular baking dish.
Fill the shells with pepper mixture.
Bake for 20 to 25 minutes or until zucchini and/or yellow summer squash is tender.
Sprinkle with cheese.
Bake for 1 to 2 minutes more or until cheese is melted.
Sprinkle with the remaining 1 tablespoon cilantro.
Makes: 5 or 6 servings
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