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    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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