Stuffed Zucchini Mexicali Recipe

Name: Stuffed Zucchini Mexicali
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic (minced); 1 medium yellow onion (diced); 1 tablespoon olive oil; 1 small sweet red pepper (cored, seeded, and diced); 1 small sweet green pepper (cored, seeded and diced); 1 (8 1/2 ounce) can sweet corn (drained); 1 (15 ounce) can tomato sauce; 1 lb bulk sweet Italian pork sausage; 2 medium zucchini (7-8 inches each); 8 ounces monterey jack pepper cheese, shredded; ¼ cup pine nuts; 1 teaspoon ground cumin; 1 tablespoon chili powder; ½ tablespoon dried cilantro; salt (preferably Kosher salt); fresh ground pepper

Servings: persons

2 cloves garlic (minced)
1 medium yellow onion (diced)
1 tablespoon olive oil
1 small sweet red pepper (cored, seeded, and diced)
1 small sweet green pepper (cored, seeded and diced)
1 (8 1/2 ounce) can sweet corn (drained)
1 (15 ounce) can tomato sauce
1 lb bulk sweet Italian pork sausage
2 medium zucchini (7-8 inches each)
8 ounces monterey jack pepper cheese, shredded
¼ cup pine nuts
1 teaspoon ground cumin
1 tablespoon chili powder
½ tablespoon dried cilantro
salt (preferably Kosher salt)
fresh ground pepper

1
Preheat oven to 400F.
2
Halve the zucchini lengthwise and scoop out the pulp with a small spoon leaving a 3/8-inch-thick shell.
3
Pour 1/2 of the tomato sauce in the bottom of an oven-proof baking dish.
4
Place zucchini shells cut side up in the baking dish.
5
Place olive oil in a large skillet and heat until hot but not smoking.
6
Saute garlic, onion and peppers until softened but not brown.
7
Crumble sausage into skillet and brown.
8
Drain grease from skillet and combine all remaining ingredients with the cooked vegetables and sausage with the exception of the cheese.
9
Fill zucchini shells equally with sausage and vegetable combination, topping each with 1/4 of the grated cheese Place baking dish on the center rack of the oven and bake about thirty minutes until the zucchini is tender.
10
Let cool for a few minutes before serving.

694

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 16 ingredients. The key ingredients include: 2 cloves garlic (minced), 1 medium yellow onion (diced), 1 tablespoon olive oil, 1 small sweet red pepper (cored, seeded, and diced), and more.

Yes, Stuffed Zucchini Mexicali 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.

Stuffed Zucchini Mexicali

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