Recipe courtesy of Food Network Kitchen
Save Recipe Print
Tex-Mex Stuffed Zucchini
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Preheat the oven to 450 degrees F and line a baking sheet with foil. 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. 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.

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. Spoon into the zucchini halves. Transfer to the baking sheet and bake until bubbling, 20 minutes.

Combine the tomato, scallions and cilantro in a small bowl. Spoon over the zucchini, then top with pickled jalapenos.

Photograph by Charles Masters

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Sausage-Stuffed Zucchini Boats

Recipe courtesy of Nancy Fuller

Zucchini Pancakes

Recipe courtesy of Ina Garten

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Stuffed Cabbage

Recipe courtesy of Ina Garten

Stuffed Shells

Recipe courtesy of Ree Drummond

Zucchini Parmesan Crisps

Recipe courtesy of Ellie Krieger

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Zucchini Saute

Recipe courtesy of Trisha Yearwood

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword