Tex-Mex Stuffed Zucchini

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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3 medium zucchini

Kosher salt

2 tablespoons extra-virgin olive oil

1 clove garlic, minced

1 jalapeno pepper, minced

1/2 teaspoon chipotle chile powder

1 cup grated muenster cheese

1 large tomato, finely chopped

3 tablespoons chopped scallions

3 tablespoons chopped fresh cilantro

Sliced pickled jalapenos, for topping (optional)


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.

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