Tex-Mex Stuffed Zucchini

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 201, total fat 16 G., saturated fats 7 G., proteins 9 G., carbohydrates 8 G., fiber 2 G., cholesterol 27 mg, sodium 472 mg, sugar 5 G.

Fresh zucchini is cut in half lengthwise, filled with a Tex-Mex-style filling, and baked in the oven. To prepare the filling, the scooped-out zucchini flesh is pan-fried with spices and chipotle chili powder, which imparts a savory flavor and a delicious, slightly smoky aroma. Then, everything is mixed with grated cheese. During baking, it binds all the ingredients together, creating a very juicy and chewy filling. Serve the stuffed zucchini with a salsa made from chopped fresh tomatoes, green onions, cilantro, and, if you prefer a spicier snack, pickled jalapeño rings.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 medium zucchini
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 jalapeño, chopped
0.5 tsp chipotle chili powder
1 cup grated Muenster cheese
1 large tomato, finely chopped
3 tablespoons chopped green onions
3 tbsp chopped fresh cilantro
Pickled jalapeño rings, for topping (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: zucchini, jalapeno pepper, ground chipotle pepper, Munster cheese, tomatoes

Cooking the dish according to the recipe:

Preheat the oven to 230°C and line a baking sheet with foil. Cut two zucchini in half lengthwise; scoop out the seeds, leaving a 0.5 cm thick skin. Chop the zucchini flesh and transfer to a bowl. Coarsely grate the remaining whole zucchini; add to the same bowl along with 1 teaspoon of salt. Set aside for 10 minutes, then squeeze out the liquid.
Heat olive oil in a skillet over medium-high heat. Add garlic, minced jalapeño, chili powder, and zucchini mixture; cook until tender, 4 minutes. Let cool, then toss with grated cheese. Divide the filling among the zucchini halves. Place them on a baking sheet and bake until the cheese is bubbling, 20 minutes.