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Baked Stuffed Zucchini

Mexican.Chef's picture
Ingredients
  Zucchini 18 Ounce (3 Medium Ones, 170 Gram/ 6 Ounce Each)
  Water 3 Quart (3 Liter)
  Unsalted butter 45 Milliliter (3 Tablespoon)
  Minced white onion 60 Milliliter (1/4 Cup)
  Garlic 1 Clove (5 gm), minced
  Corn kernels 310 Milliliter (Fresh / Frozen, 1 1/4 Cup)
  Poblano chilies 2 , roasted, peeled, seeded, deveined chopped (Fresh Ones)
  Shredded queso chihuahua/Monterey jack cheese 125 Milliliter (1/2 Cup)
  Minced fresh coriander 30 Milliliter (2 Tablespoon)
  Salt 1⁄4 Teaspoon (1 Milliliter)
  Pepper 1 Pinch
  Coriander sprig 2
Directions

1. Cut zucchini lengthwise into halves; scoop out pulp, leaving 1/4-inch (6-mm) thick shells. Chop pulp; reserve.
2. Heat the water in large saucepan over high heat to boiling. Add zucchini shells; simmer over medium-high heat 3 minutes. Drain and immediately rinse under cold running water. Invert shells on several layers paper toweling to drain well.
3. Heat butter in 10-inch (25-cm) skillet over medium heat until hot. Add onion and garlic; saute until soft, about 3 minutes. Add zucchini pulp; saute 1 minute. Add corn and chilies; saute until corn is crisp-tender, about 3 minutes. Remove from heat; let stand until slightly cool, about 10 minutes.
4. Heat oven to 350°F (180°C). Add cheese, minced coriander, salt and pepper to corn mixture; mix well. Spoon into zucchini shells, dividing evenly. Place shells in buttered, shallow baking dish. Bake until vegetables are heated through and cheese is melted, 15 to 20 minutes.

Recipe Summary

Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday

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