Best Tex Mex Stuffed Zucchini Recipes

TEX-MEX STUFFED ZUCCHINI

Tex-Mex Stuffed Zucchini image

A nice side or part of an appetizer plate.

Provided by Mikekey * @Mikekey

Number Of Ingredients 11

Ingredients

3 medium zucchini
1 teaspoon(s) salt
2 tablespoon(s) olive oil
1 clove(s) garlic, minced
1 - jalapeno pepper, minced
1/2 teaspoon(s) chipotle chili powder
1 cup(s) monterey jack cheese with jalapeno peppers, shredded
1 large tomato, seeded and finely chopped
3 tablespoon(s) green onions, chopped
3 tablespoon(s) fresh cilantro, chopped
- 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, green onions and cilantro in a small bowl. Spoon over the zucchini, then top with pickled jalapenos, if using.
Serve.

ITALIAN STUFFED ZUCCHINI

Italian Stuffed Zucchini image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 medium zucchini, halved lengthwise
3/4 cup ricotta cheese
1/2 cup shredded Italian cheese blend
2 tablespoons chopped fresh parsley
2 ounces sliced capicola, chopped
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper
1/4 cup marinara sauce

Steps:

Preheat the oven to 400 degrees F and line a small baking dish with foil. Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell.
Combine the ricotta, 1/4 cup Italian cheese blend, the parsley, capicola and lemon zest and juice in a medium bowl. Season the zucchini with salt and pepper, then fill with the ricotta mixture.
Drizzle each zucchini half with about 1 tablespoon marinara sauce, then sprinkle with the remaining 1/4 cup Italian cheese blend. Transfer to the baking dish and bake until the cheese is melted and bubbling, about 20 minutes.

Nutrition Facts : Calories 211 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 45 milligrams, Sodium 611 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 13 grams, Sugar 4 grams