tex-mex stuffed zucchini

How To Make tex-mex stuffed zucchini

• 1

  Preheat the oven to 450 degrees F and line a baking sheet with foil.
• 2

  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.
• 3

  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.
• 4

  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.
• 5

  Spoon into the zucchini halves. Transfer to the baking sheet and bake until bubbling, 20 minutes.
• 6

  Combine the tomato, green onions and cilantro in a small bowl. Spoon over the zucchini, then top with pickled jalapenos, if using.
• 7

  Serve.
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