Tex-Mex Stuffed Zucchini

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

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)

Directions

  1. 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.
  2. 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.
  3. Combine the tomato, scallions and cilantro in a small bowl. Spoon over the zucchini, then top with pickled jalapenos.
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