Stuffed Zucchini Mexicali

"A variation of a classic Mediterranian dish with a Mexican taste and flare."
 
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Ready In:
50mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. Nice presentation & very tasty dish.Goes well with a crisp green salad & crusty rolls. Great dish for a luncheon - prepare in advance & just pop in the oven 20 minutes before serving Thanks whoever you are
     
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RECIPE SUBMITTED BY

I am a Venture Capitalist doing environmentally responsable commercial real estate development, based in South Florida and Santa Fe, New Mexico. I collect art & antiques and enjoy cooking as a relaxing hobby along with exotic tropical gardening. My all time favorite cookbook is Craig Clairborne's New York Times Cookbook. My passions are fine food, fine wine, art, travel. When Itake a month off with no responsibilities it is to travel in Tuscany, Spain, Southern France, Morocco or the American Southwest. .
 
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