Mexican Stuffed Zucchini Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 large: , 3-5 Lb
2 can: Enchilada Sauce,
2 slice: Bacon, Cooked And
Directions:
: Crumbled
1/2 c Bell Pepper -- Chopped
1 Onion -- Chopped
2 Cloves Garlic -- Chopped
2 c Chopped Mushrooms
1 c Sweet Corn -- Cooked
1/2 c Sliced Black Olives
3 c Cooked Rice
1 cn Chili Salsa Or Mexican
: Sauce
2 Eggs -- Beaten
1 c Grated Parmesan Or Romano
: Cheese
: Zucchini
Slice squash, scoop out center leaving a shell 1/2 inch thick. If
meat is firm use in stuffing. Pour the enchilada sauce and 1 cup
water into a shallow pan. Place quash, skin side sown, in the pan and
steam covered at 325F for 30 minutes. Saute bacon, add bell pepper,
onion, garlic, mushrooms and cook till onion is clear. Add remaining
ingredients except cheese and mix thoroughly. Scoop mixture into
squash shells, top with dry, grated cheese. Cover with foil and bake
until shell is tender, 30-45 minutes. (Originally from "The Whole
Earth Cookbook")
Recipe By : The Zucchini Cookbook-1974-Planned Parenthood/Santa
Cruz
Source from luhu.jp
1/2 c Bell Pepper -- Chopped
1 Onion -- Chopped
2 Cloves Garlic -- Chopped
2 c Chopped Mushrooms
1 c Sweet Corn -- Cooked
1/2 c Sliced Black Olives
3 c Cooked Rice
1 cn Chili Salsa Or Mexican
: Sauce
2 Eggs -- Beaten
1 c Grated Parmesan Or Romano
: Cheese
: Zucchini
Slice squash, scoop out center leaving a shell 1/2 inch thick. If
meat is firm use in stuffing. Pour the enchilada sauce and 1 cup
water into a shallow pan. Place quash, skin side sown, in the pan and
steam covered at 325F for 30 minutes. Saute bacon, add bell pepper,
onion, garlic, mushrooms and cook till onion is clear. Add remaining
ingredients except cheese and mix thoroughly. Scoop mixture into
squash shells, top with dry, grated cheese. Cover with foil and bake
until shell is tender, 30-45 minutes. (Originally from "The Whole
Earth Cookbook")
Recipe By : The Zucchini Cookbook-1974-Planned Parenthood/Santa
Cruz
Source from luhu.jp