TEX-MEX STUFFED ZUCCHINI

Tex-Mex Stuffed Zucchini image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 medium zucchini
Kosher salt
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 jalapeno pepper, minced
1/2 teaspoon chipotle chile powder
1 cup grated muenster cheese
1 large tomato, finely chopped
3 tablespoons chopped scallions
3 tablespoons chopped fresh cilantro
Sliced pickled jalapenos, for topping (optional)

Steps:

Preheat the oven to 450 degrees F and line a baking sheet with foil. Halve 2 zucchini lengthwise; scoop out the seeds, leaving a 1/4-inch-thick shell. Chop the scooped-out zucchini flesh and transfer to a bowl. Grate the remaining whole zucchini on the large holes of a box grater; add to the bowl along with 1 teaspoon salt. Set aside 10 minutes, then squeeze out the liquid.
Heat the olive oil in a skillet over medium-high heat. Add the garlic, minced jalapeno, chile powder and grated zucchini mixture; cook until tender, 4 minutes. Let cool, then stir in the cheese. Spoon into the zucchini halves. Transfer to the baking sheet and bake until bubbling, 20 minutes.
Combine the tomato, scallions and cilantro in a small bowl. Spoon over the zucchini, then top with pickled jalapenos.

Nutrition Facts : Calories 201 calorie, Fat 16 grams, SaturatedFat 7 grams, Cholesterol 27 milligrams, Sodium 472 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 9 grams, Sugar 5 grams