Mexicali Stuffed Zucchini

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  • Makes: 5 servings
  • Prep: 25 mins
  • Bake: 21 mins 350°F

Mexicali Stuffed Zucchini

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Directions

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

Cucumber Raita

Directions

  1. In a small bowl stir together yogurt, cucumber, cilantro, and salt.
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Nutrition Facts (Mexicali Stuffed Zucchini)

  • Per serving:
  • 108 kcal ,
  • 6 g fat
  • (3 g sat. fat ,
  • 11 mg chol. ,
  • 143 mg sodium ,
  • 9 g carb. ,
  • 3 g fiber ,
  • 6 g pro.
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