Zucchini Mexicali Recipes

Steps:

• In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion; stir to coat. Stir in biscuit mix and cheese. , Pour into a 15-oz. baking dish coated with cooking spray. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.

Steps:

• In a 10-inch skillet, heat oil.
• Add the zucchini, carrots, onion, celery, green and red pepper, garlic, basil and pepper; mix well.
• Over medium-high heat cook covered for approximately 4 minutes, stirring occasionally.
• Mix the salsa and mustard; add to vegetables mixing well.
• Add tomato wedges and cook uncovered for an additional 3 to 5 minutes or until heated.
• Transfer to serving dish and sprinkle with grated cheese.

Steps:

• In a large skillet, combine the first eight ingredients. Cover and cook over medium-high heat for 5 minutes. stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray the bottom of a baking dish with cooking spray.
• Fill a large skillet with water and bring to a boil. Boil zucchini halves for 1 minute. Drain.
• Heat the large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Add tomato sauce, corn, bell pepper, and taco seasoning; cook and stir until bubbly.
• Place zucchini halves into the prepared baking dish, cut-sides up. Scoop meat mixture into the boats and sprinkle cheese on top.
• Bake in the preheated oven until tender and cheese is melted, about 30 minutes. Garnish with scallions.

Steps:

• Heat the vegetable oil in a saucepan over medium heat; cook the onion and garlic in the hot oil until soft, about 5 minutes. Add the zucchini slices and stewed tomatoes and stir gently. Cover and cook until the zucchini is tender, 8 to 10 minutes. Remove from heat, season with salt, and add the Cheddar cheese; allow to sit until the cheese has melted.

Steps:

• Preheat oven to 400°F.
• Halve the zucchini lengthwise and scoop out the pulp with a small spoon leaving a 3/8-inch-thick shell.
• Pour ½ of the tomato sauce in the bottom of an oven-proof baking dish.
• Place zucchini shells cut side up in the baking dish.
• Place olive oil in a large skillet and heat until hot but not smoking.
• Sauté garlic, onion and peppers until softened but not brown.
• Crumble sausage into skillet and brown.
• Drain grease from skillet and combine all remaining ingredients with the cooked vegetables and sausage with the exception of the cheese.
• Fill zucchini shells equally with sausage and vegetable combination, topping each with ¼ of the grated cheese Place baking dish on the center rack of the oven and bake about thirty minutes until the zucchini is tender.
• Let cool for a few minutes before serving.