Name: Tex-Mex Stuffed Zucchini
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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

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

Courtesy of Food Network Magazine

Tex-Mex Stuffed Zucchini

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