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Receta Mexican Style Stuffed Zucchini
by CookEatShare Cookbook

Mexican Style Stuffed Zucchini
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Ingredientes

  • 4 sm. zucchini, about 1/2 pound each
  • 1 tbsp. butter
  • 1/2 teaspoon Mexican oregano
  • 1 c. fresh or possibly frzn whole kernel corn
  • 1/2 teaspoon salt
  • 3 tbsp. prepared Mexican salsa
  • 1/4 c. minced onion
  • 1 teaspoon chopped garlic
  • 1/2 pound ripe tomatoes, seeded and cut into 1/4 inch cubes
  • 1/4 teaspoon grnd pepper
  • 1 c. grated Monterey Jack cheese, divided

Direcciones

  1. Cut a 1/4 inch slice lengthwise from each zucchini. With a knife cut out and throw away pulp, leaving a 1/4 inch shell.
  2. Place zucchini shells around the outer edge of a 12 inch round microwave proof dish. Microwave uncovered on high 2-3 min.
  3. In 2 qt microwave proof casserole combine butter, onion, garlic, and oregano. Cover tightly. Microwave on high 2-3 min, till onion is tender. Stir in tomatoes, corn, salt, and pepper. Re-cover. Microwave on high 3-5 min, till heated through, stirring once. Stir in salsa and half the cheese.
  4. Spoon mix into zucchini shells. Sprinkle remaining cheese overtop. Microwave uncovered on medium 5-7 min, till cheese is melted and zucchini is tender-crisp, rotating one quarter turn halfway through cooking.
  5. Serves 4.