“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.”
READY IN:
45mins
SERVES:
5-6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. In a medium skillet cook garlic in hot oil over medium-high heat for 1 minute.
  3. 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.
  4. Place zucchini shells in a lightly greased 2-quart rectangular baking dish.
  5. Fill each shell with pepper mixture. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until zucchini is tender.
  6. Sprinkle with cheese and bake for 1 to 2 minutes more or until cheese melts.
  7. Sprinkle zucchini with the remaining 1 tablespoon cilantro.
  8. Serve with the Cucumber Raita - Mix together the above ingredients in a small bowl.

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