Stuffed zucchini

And for the final zucchini centered post, stuffed summer squash!

I usually shy away from stuffed anything because I feel that it is wasteful to throw out insides. This recipe however has you chop insides and mix them into the zucchini shells. Win! And there is also sautéed onions and peppers. Yum!

Not pretty, but healthy (ish) and a great way to turn a vegetable side into main dish.

“Stuffed Zucchini”

from DFC “Twelve for Forty” #1

Serves: 2

  • 6 small zucchini
  • 1/4 cup finely chopped onion (red or white)
  • 1/4 cup finely chopped bell pepper
  • 1 tsp olive oil
  • 1 large tomato, chopped
  • 1 garlic clove, minced
  • 1/4 tsp ground cumin
  • 1/2 tsp salt
  • 1 cup cooked rice
  • 1 jalapeno (seeds removed, diced)
  • 1/4 cup grated jack cheese

Preheat oven to 350F.

Drop zucchini in boiling water for 6 minutes. Drain and let cool.
Meanwhile, heat olive oil in large skillet over medium heat. Saute onions, bell peppers, and jalapeno until tender. Add garlic and cook for another minute until garlic golden brown. Remove from heat and transfer vegetables to mixing bowl. Add rice, tomato, cumin, and salt.

Cut zucchini lengthwise and scoop out insides. Chop and transfer to mixing bowl with remaining vegetables and rice.

Fill shells and top with cheese. Place on oiled baking sheet and bake until cheese melted and slightly browned about 20 minutes.

 

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About cookingcampus

I'm a graduate student trying to stay happy and busy and pursue the things I love.
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