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    You are in: Home / Recipes / Mexicali Stuffed Zucchini Recipe
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    Mexicali Stuffed Zucchini

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    MilanzMom's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Cucumber Raita

    Directions:

    1. 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. 2
      In a medium skillet cook garlic in hot oil over medium-high heat for 1 minute.
    3. 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. 4
      Place zucchini shells in a lightly greased 2-quart rectangular baking dish.
    5. 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. 6
      Sprinkle with cheese and bake for 1 to 2 minutes more or until cheese melts.
    7. 7
      Sprinkle zucchini with the remaining 1 tablespoon cilantro.
    8. 8
      Serve with the Cucumber Raita - Mix together the above ingredients in a small bowl.

    Ratings & Reviews:

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    Nutritional Facts for Mexicali Stuffed Zucchini

    Serving Size: 1 (164 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 82.3
     
    Calories from Fat 29
    36%
    Total Fat 3.3 g
    5%
    Saturated Fat 1.0 g
    5%
    Cholesterol 3.8 mg
    1%
    Sodium 158.7 mg
    6%
    Total Carbohydrate 8.7 g
    2%
    Dietary Fiber 2.1 g
    8%
    Sugars 5.2 g
    20%
    Protein 6.0 g
    12%

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