Ingredients for Stuffed Zucchini Mexicali
- 2 cloves garlic, minced (optional)
- Yellow Onion
- 1 tablespoon olive oil
- Sweet Red Pepper
- Sweet Green Pepper
- Sweet Corn
- 1/2 cup tomato sauce
- Italian Pork Sausage
- 2 medium zucchini
- Monterey Jack Pepper Cheese
- Pine Nuts
- Ground Cumin
- Chili Powder
- Dried Cilantro
- Salt
- Fresh Ground Pepper
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How to Make Stuffed Zucchini Mexicali
- Preheat oven to 400°F (200°C).
- Halve 2 medium zucchini lengthwise. Using a small spoon, scoop out the pulp, leaving a 3/8-inch-thick shell. Finely chop the scooped-out zucchini pulp.
- Pour 1/2 cup of tomato sauce into the bottom of a greased 9x13 inch baking dish.
- Place zucchini shells cut-side up in the baking dish.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 cup chopped onion and 1/2 cup chopped bell pepper; sauté until softened, about 5 minutes.
- Add 1 pound Italian sausage, crumbled; cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Stir in 1/2 cup chopped zucchini pulp, 1/4 cup chopped cilantro, 1 teaspoon chili powder, 1/2 teaspoon cumin, and salt and pepper to taste.
- Fill zucchini shells equally with the sausage and vegetable mixture. Top each with 1/4 cup shredded Monterey Jack cheese.
- Bake for 30-35 minutes, or until zucchini is tender and cheese is melted and bubbly.
- Let cool for a few minutes before serving. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
72 g
Sugar
45g
Fat
123g
Carbs
10g
