Ingredientes para Zucchini Stuffed With Corn Chilies And Cheese Meatless
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Cómo preparar Zucchini Stuffed With Corn Chilies And Cheese Meatless
- Preheat oven to 375°F (190°C).
- Cut 4 medium zucchini in half lengthwise. Using a spoon, scoop out the flesh, leaving a 1/4-inch shell. Reserve the scooped-out zucchini flesh.
- In a small bowl, whisk together 1 tablespoon olive oil and 2 cloves minced garlic. Brush the inside of each zucchini half with the garlic oil mixture.
- Sprinkle zucchini halves with 1/2 teaspoon salt and place them cut-side down on a baking sheet.
- Bake for 20 minutes, or until just tender. Do not overbake. Set aside to cool.
- While the zucchini bakes, heat 1 tablespoon olive oil in a medium-sized skillet over medium heat.
- Add 1/2 medium onion, finely chopped, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper (or more, to taste).
- Simmer for 5 minutes, or until the onion is softened.
- Add 1 cup frozen corn, 2 cloves minced garlic, and cook for 5-10 minutes, or until the corn is tender.
- Add the reserved zucchini flesh and sauté for 2 minutes, until tender.
- Remove from heat and stir in 1/4 cup chopped pickled jalapeños (or other chilies), 1/2 cup shredded cheddar cheese (or your favorite cheese), 1/4 cup chopped fresh cilantro, and 1 teaspoon dried marjoram.
- Season with salt and pepper to taste.
- Spoon the filling into the zucchini halves. Place the stuffed zucchini in a lightly oiled baking dish or on a baking sheet.
- Bake for 25-30 minutes, uncovered, or until heated through and the cheese is melted and slightly browned. Cover with foil if they start to brown too much.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
42g
Fat
21g
Carbs
13g
