Mexicali Stuffed Zucchini

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 5
• 3 medium zucchini (about 1-3/4 pounds)
• 2 garlic cloves, minced
• 2 teaspoons cooking oil
• 1 medium sweet red pepper, chopped
• 3 green onions, thinly sliced
• 2 tablespoons snipped fresh cilantro
• 1 jalapeno pepper, seeded and finely chopped (canned or fresh)
• 1/2 cup shredded reduced-fat monterey jack cheese (2 ounces)
• 1/2 cup plain low-fat yogurt
• 1/4 cup cucumber, peeled and finely chopped
• 1 tablespoon snipped fresh cilantro
• 1/8 teaspoon salt

Recipe

• 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.