Recipe courtesy of Karen Todd
Episode: Taos
Save Recipe Print
45 min
30 min
15 min
20 servings



Cut the zucchini into 1-inch sections, hollow inside using a melon baller or teaspoon leaving 1/4 inch on bottom, set aside.

In a saute pan heat 3 teaspoons of the olive oil and heat. Add the onion and cook until translucent. Add chopped garlic and corn, stir, and add roasted red pepper, green chile, and chopped oregano saute until corn is fully cooked. Season, to taste, with salt and pepper. Fill zucchini cups. Top with queso fresca and garnish with fresh oregano.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.


Chicken with Tatuma Squash (Pollo con Calabacita)

Recipe courtesy of Diana Barrios Trevino

Plantain Cups (Tostone Cups)

Recipe courtesy of Manouschka Guerrier

Nacho Cups

Recipe courtesy of ALDI

Pimm's Cup

Recipe courtesy of Bobby Flay

Cappuccino Cups

Recipe courtesy of Rembrandt's Coffee House

Pimm's Cup

Recipe courtesy of Food Network Kitchen

Ginger Cup

GZ Cup

Recipe courtesy of Geoffrey Zakarian

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.