When this month’s issue of Food Network magazine arrived, I was looking through it like I always do and saw a recipe for Tex Mex Stuffed Zucchini that looked really great. I decided to try them and they were delicious and very easy to make. These healthy veggie treats make for a great appetizer or side dish. The original recipe calls for Muenster cheese but I like cheddar better, so I used that. To see how I made them, keep reading.
|Tex Mex Stuffed Zucchini|| |
- 3 medium zucchinis
- 2-3 tbsps. extra virgin olive oil
- 1 garlic clove, minced
- 1 jalepeno pepper, minced plus slices for garnish (I only used a small amount of the minced pepper
- ½ tsp. chili powder
- 1 cup grated extra sharp cheddar cheese
- 1 (15 oz) can of chopped tomatoes, drained
- 3 tbsps. scallions, sliced thinly
- 3 tbsps. cilantro, chopped
- Salt and pepper, to taste
- Preheat oven to 400 degrees. Line a baking sheet with nonstick foil. Cut 2 of the zucchinis in half lengthwise. Scoop out the seeds and flesh, leaving the shell to about ¼ inch thick.
- Chop up the scooped out zucchini and add it to a bowl. With a box grater, grate the remaining whole zucchini and add it to the bowl with about ½ tsp. salt. Let stand for 10 minutes and then squeeze out all the liquid.
- In a large non stick skillet over medium high heat add the oil. Add the garlic, minced jalapenos, grated zucchini mixture, chili powder, salt and pepper. Cook, stirring occasionally for about 4-5 minutes. Set aside and let cool. When cooled completely stir in the cheese. Spoon into the zucchini haves. Transfer to the baking sheet and bake until cheese is melted, about 15-20 minutes.
- Combine the tomatoes, scallions and cilantro in a bowl. Mix well. Add to the top of the zucchini and then top with jalapeno slices. Serve and enjoy!