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Mexicali Stuffed Zucchini

Ingredients

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Directions

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  • 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.

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  • 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.

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  • Sprinkle zucchini with the remaining 1 tablespoon cilantro. Serve with the Cucumber Raita. Makes 5 or 6 servings.

Nutrition Facts (Mexicali Stuffed Zucchini)

108 calories; 6 g total fat; 3 g saturated fat; 11 mg cholesterol; 143 mg sodium. 9 g carbohydrates; 3 g fiber; 6 g protein; 1992 IU vitamin a; 56 mg vitamin c; 172 mg calcium; 1 mg iron;

Cucumber Raita

Ingredients

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Directions

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  • In a small bowl stir together yogurt, cucumber, cilantro, and salt.

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