Mexicali Stuffed Zucchini

Name: Mexicali Stuffed Zucchini
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 5-6 serving(s)
Ingredients: 3 medium zucchini (about 1-3/4 pounds); 2 garlic cloves, minced; 2 teaspoons cooking oil; 1 medium sweet red pepper, chopped; 3 green onions, thinly sliced; 2 tablespoons snipped fresh cilantro; 1 jalapeno pepper, seeded and finely chopped (canned or fresh); 1/2 cup shredded reduced-fat monterey jack cheese (2 ounces); 1/2 cup plain low-fat yogurt; 1/4 cup cucumber, peeled and finely chopped; 1 tablespoon snipped fresh cilantro; 1/8 teaspoon salt

Submitted by MilanzMom

"From Better Homes & Gardens. These savory stuffed zucchini wheels can be made a day ahead: Prepare them up to the baking step; then cover the dish with plastic wrap and refrigerate. About 25 minutes before serving, simply remove the wrap and bake."

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Ready In:: 45mins
Ingredients:: 12
Serves:: 5-6

ingredients

3 medium zucchini (about 1-3/4 pounds)
2 garlic cloves, minced
2 teaspoons cooking oil
1 medium sweet red pepper, chopped
3 green onions, thinly sliced
2 tablespoons snipped fresh cilantro
1 jalapeno pepper, seeded and finely chopped (canned or fresh)
¹⁄₂ cup shredded reduced-fat monterey jack cheese (2 ounces)
Cucumber Raita
¹⁄₂ cup plain low-fat yogurt
¹⁄₄ cup cucumber, peeled and finely chopped
1 tablespoon snipped fresh cilantro
¹⁄₈ teaspoon salt

directions

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.