MEXICALI STUFFED ZUCCHINI

MEXICALI STUFFED ZUCCHINI image

Yield 5-6

Number Of Ingredients 9

3 medium zucchini (about 1-3/4 pounds)
2 cloves garlic, minced
2 teaspoons cooking oil
1 medium red sweet pepper, chopped
3 green onions, thinly sliced
2 tablespoons snipped fresh cilantro
1 fresh or canned jalapeno chile pepper, seeded and finely chopped
1/2 cup shredded reduced-fat Monterey Jack cheese (2 ounces)
1 recipe Cucumber Raita (see recipe below)

Steps:

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. 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. Sprinkle zucchini with the remaining 1 tablespoon cilantro. Serve with the Cucumber Raita. Makes 5 or 6 servings. Cucumber Raita: In a small bowl stir together 1/2 cup plain low-fat yogurt, 1/4 cup peeled and finely chopped cucumber, 1 tablespoon snipped fresh cilantro, and 1/8 teaspoon salt. Bake: 21 minutes, Prep: 25 minutes