Baked Stuffed Zucchini
|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)|
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.
Serving size: Complete recipe
Calories 2430 Calories from Fat 728
% Daily Value*
Total Fat 82 g126.6%
Saturated Fat 47.1 g235.7%
Trans Fat 0 g
Cholesterol 228 mg76%
Sodium 1348.5 mg56.2%
Total Carbohydrates 334 g111.3%
Dietary Fiber 71.4 g285.8%
Sugars 16.2 g
Protein 77 g153.8%
Vitamin A 232.6% Vitamin C 163.6%
Calcium 95.4% Iron 37.7%
*Based on a 2000 Calorie diet