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Description
Food Network Magazine
Ingredients
US|METRIC
4 SERVINGS
- 3 zucchini (medium)
- kosher salt
- 2 Tbsp. EVOO
- 1 clove garlic (minced)
- 1 jalapeno (minced)
- 1/2 tsp. chipotle chile powder
- 1 cup muenster cheese (grated)
- 1 tomato (large, finely chopped)
- 3 Tbsp. scallions (chopped)
- 3 Tbsp. chopped fresh cilantro
- pickled jalapenos (sliced, for topping, optional)
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Directions
- Preheat the oven to 450 degrees F and line a baking sheet with foil. 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. 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.
- 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. Spoon into the zucchini halves. Transfer to the baking sheet and bake until bubbling, 20 minutes.
- Combine the tomato, scallions and cilantro in a small bowl. Spoon over the zucchini, then top with pickled jalapenos.
NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol30mg10% |
Sodium420mg18% |
Potassium530mg15% |
Protein10g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate7g2% |
Dietary Fiber2g8% |
Sugars6g |
Vitamin A20% |
Vitamin C60% |
Calcium25% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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