Mexicali Stuffed Zucchini Recipe

Name: Mexicali Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium zucchini (about 1-3/4 pounds); 2 garlic cloves, minced; 2 teaspoons cooking oil; 1 medium sweet red pepper, chopped; 3 green onions, thinly sliced; 2 tablespoons snipped fresh cilantro; 1 jalapeno pepper, seeded and finely chopped (canned or fresh); ½ cup shredded reduced-fat monterey jack cheese (2 ounces); ½ cup plain low-fat yogurt; ¼ cup cucumber, peeled and finely chopped; 1 tablespoon snipped fresh cilantro; ⅛ teaspoon salt

Servings: persons

3 medium zucchini (about 1-3/4 pounds)
2 garlic cloves, minced
2 teaspoons cooking oil
1 medium sweet red pepper, chopped
3 green onions, thinly sliced
2 tablespoons snipped fresh cilantro
1 jalapeno pepper, seeded and finely chopped (canned or fresh)
½ cup shredded reduced-fat monterey jack cheese (2 ounces)
½ cup plain low-fat yogurt
¼ cup cucumber, peeled and finely chopped
1 tablespoon snipped fresh cilantro
⅛ teaspoon salt

1
Trim ends from zucchini.
2
Cut the zucchini into 1-1/2-inch rounds.
3
Scoop out pulp, leaving 1/4- to 1/2-inch shells.
4
Chop enough of the pulp to make 1/3 cup.
5
In a medium skillet cook garlic in hot oil over medium-high heat for 1 minute.
6
Add the reserved zucchini pulp, the sweet red pepper, green onions, 1 tablespoon of the cilantro, and the jalapeno pepper.
7
Cook and stir about 2 minutes or until vegetables are crisp-tender.
8
Place zucchini shells in a lightly greased 2-quart rectangular baking dish.
9
Fill each shell with pepper mixture.
10
Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until zucchini is tender.
11
Sprinkle with cheese and bake for 1 to 2 minutes more or until cheese melts.
12
Sprinkle zucchini with the remaining 1 tablespoon cilantro.
13
Serve with the Cucumber Raita - Mix together the above ingredients in a small bowl.

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 medium zucchini (about 1-3/4 pounds), 2 garlic cloves, minced, 2 teaspoons cooking oil, 1 medium sweet red pepper, chopped, and more.

Yes, Mexicali Stuffed Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexicali Stuffed Zucchini

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