Mexican Style Stuffed Zucchini Recipe

Name: Mexican Style Stuffed Zucchini Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 sm. zucchini, about 1/2 pound each; 1 tbsp. butter; 1/2 teaspoon Mexican oregano; 1 c. fresh or possibly frzn whole kernel corn; 1/2 teaspoon salt; 3 tbsp. prepared Mexican salsa; 1/4 c. minced onion; 1 teaspoon chopped garlic; 1/2 pound ripe tomatoes, seeded and cut into 1/4 inch cubes; 1/4 teaspoon grnd pepper; 1 c. grated Monterey Jack cheese, divided

Servings: persons

4 sm. zucchini, about 1/2 pound each
1 tbsp. butter
1/2 teaspoon Mexican oregano
1 c. fresh or possibly frzn whole kernel corn
1/2 teaspoon salt
3 tbsp. prepared Mexican salsa
1/4 c. minced onion
1 teaspoon chopped garlic
1/2 pound ripe tomatoes, seeded and cut into 1/4 inch cubes
1/4 teaspoon grnd pepper
1 c. grated Monterey Jack cheese, divided

1
Cut a 1/4 inch slice lengthwise from each zucchini.
2
With a knife cut out and throw away pulp, leaving a 1/4 inch shell.
3
Place zucchini shells around the outer edge of a 12 inch round microwave proof dish.
4
Microwave uncovered on high 2-3 min.
5
In 2 qt microwave proof casserole combine butter, onion, garlic, and oregano.
6
Cover tightly.
7
Microwave on high 2-3 min, till onion is tender.
8
Stir in tomatoes, corn, salt, and pepper.
9
Re-cover.
10
Microwave on high 3-5 min, till heated through, stirring once.
11
Stir in salsa and half the cheese.
12
Spoon mix into zucchini shells.
13
Sprinkle remaining cheese overtop.
14
Microwave uncovered on medium 5-7 min, till cheese is melted and zucchini is tender-crisp, rotating one quarter turn halfway through cooking.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 sm. zucchini, about 1/2 pound each, 1 tbsp. butter, 1/2 teaspoon Mexican oregano, 1 c. fresh or possibly frzn whole kernel corn, and more.

Yes, Mexican Style Stuffed Zucchini Recipe 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.

That's it — enjoy your meal!