Stuffed Zucchini Mexicali Recipes

ZUCCHINI MEXICALI

Steps:

• In a large skillet, combine the first eight ingredients. Cover and cook over medium-high heat for 5 minutes. stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through.

MEXICALI STUFFED ZUCCHINI

Steps:

• Trim ends from zucchini. Cut the zucchini into 1-1/2-inch rounds. Scoop out pulp, leaving 1/4- to 1/2-inch shells. Chop enough of the pulp to make 1/3 cup. In a medium skillet cook garlic in hot oil over medium-high heat for 1 minute. Add the reserved zucchini pulp, the sweet red pepper, green onions, 1 tablespoon of the cilantro, and the jalapeno pepper. Cook and stir about 2 minutes or until vegetables are crisp-tender.
• Place zucchini shells in a lightly greased 2-quart rectangular baking dish. Fill each shell with pepper mixture. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until zucchini is tender. Sprinkle with cheese and bake for 1 to 2 minutes more or until cheese melts.
• Sprinkle zucchini with the remaining 1 tablespoon cilantro. Serve with the Cucumber Raita. Makes 5 or 6 servings. Cucumber Raita
• In a small bowl stir together yogurt, cucumber, cilantro, and salt.

STUFFED ZUCCHINI MEXICALI

Steps:

• Preheat oven to 400°F.
• Halve the zucchini lengthwise and scoop out the pulp with a small spoon leaving a 3/8-inch-thick shell.
• Pour ½ of the tomato sauce in the bottom of an oven-proof baking dish.
• Place zucchini shells cut side up in the baking dish.
• Place olive oil in a large skillet and heat until hot but not smoking.
• Sauté garlic, onion and peppers until softened but not brown.
• Crumble sausage into skillet and brown.
• Drain grease from skillet and combine all remaining ingredients with the cooked vegetables and sausage with the exception of the cheese.
• Fill zucchini shells equally with sausage and vegetable combination, topping each with ¼ of the grated cheese Place baking dish on the center rack of the oven and bake about thirty minutes until the zucchini is tender.
• Let cool for a few minutes before serving.

MEXICALI STUFFED ZUCCHINI

Steps:

• Trim ends from zucchini. Cut the zucchini into 1-1/2-inch rounds. Scoop out pulp, leaving 1/4- to 1/2-inch shells. Chop enough of the pulp to make 1/3 cup.
• In a medium skillet cook garlic in hot oil over medium-high heat for 1 minute.
• Add the reserved zucchini pulp, the sweet red pepper, green onions, 1 tablespoon of the cilantro, and the jalapeno pepper. Cook and stir about 2 minutes or until vegetables are crisp-tender.
• Place zucchini shells in a lightly greased 2-quart rectangular baking dish.
• Fill each shell with pepper mixture. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until zucchini is tender.
• Sprinkle with cheese and bake for 1 to 2 minutes more or until cheese melts.
• Sprinkle zucchini with the remaining 1 tablespoon cilantro.
• Serve with the Cucumber Raita - Mix together the above ingredients in a small bowl.

STUFFED ZUCCHINI

Steps:

• In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.

ZUCCHINI MEXICALI

Steps:

• In a 10-inch skillet, heat oil.
• Add the zucchini, carrots, onion, celery, green and red pepper, garlic, basil and pepper; mix well.
• Over medium-high heat cook covered for approximately 4 minutes, stirring occasionally.
• Mix the salsa and mustard; add to vegetables mixing well.
• Add tomato wedges and cook uncovered for an additional 3 to 5 minutes or until heated.
• Transfer to serving dish and sprinkle with grated cheese.

MEXICALI STUFFED ZUCCHINI

Steps:

• Trim ends from zucchini. Cut the zucchini into 1-1/2-inch rounds. Scoop out pulp, leaving 1/4- to 1/2-inch shells. Chop enough of the pulp to make 1/3 cup. In a medium skillet cook garlic in hot oil over medium-high heat for 1 minute. Add the reserved zucchini pulp, the sweet red pepper, green onions, 1 tablespoon of the cilantro, and the jalapeno pepper. Cook and stir about 2 minutes or until vegetables are crisp-tender. Place zucchini shells in a lightly greased 2-quart rectangular baking dish. Fill each shell with pepper mixture. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until zucchini is tender. Sprinkle with cheese and bake for 1 to 2 minutes more or until cheese melts. Sprinkle zucchini with the remaining 1 tablespoon cilantro. Serve with the Cucumber Raita. Makes 5 or 6 servings. Cucumber Raita: In a small bowl stir together 1/2 cup plain low-fat yogurt, 1/4 cup peeled and finely chopped cucumber, 1 tablespoon snipped fresh cilantro, and 1/8 teaspoon salt. Bake: 21 minutes, Prep: 25 minutes