patbastrop
Well-known member
Usually at this time of the year I buy the larger zuckes at the farmers market for stuffing and use a good home prepped tomato sauce, sausage, fennel and mozzarella. I wanted something different for the freezer. This is sort of a southwestern style, and it was REALLY good! None of them made it to the freezer. I served some avocado slices and lime alongside.
STUFFED ZUCCHINI
Oven at 400 degrees
Ingredients
• 4 large zucchini (3” diameter and about 8” long)
• 1 Medium onion, chopped fine
• 1 tin golden hominy, drained and rinsed
• 1 cup fresh corn kernels cut from the cob
• 3 cloves garlic crushed and grated
• 3 medium chipotle peppers en adobo, chopped fine
• 2 tomatoes chopped or a medium tin of diced tomatoes
• 1 can black beans, 15 ounce, drained and rinsed
• 1/3 cup chopped fresh cilantro
• 6 ounces grated Monterrey jack cheese
• Salt, pepper, olive oil
Prepare two baking sheets with foil, a half sheet and a quarter sheet. Place the sheets in the hot oven.
Wash the cilantro (stems and all) thoroughly, squeeze dry in a paper towel and chop coarsely. Mix this with a half cup of the waiting cheese. Set aside.
Wash 4 large zucchini (3” diameter and about 8” long) and cut in half lengthwise. With a melon baller, scoop out the pulp and seeds. Chop the pulp finely and set aside. Brush the zucchini shells with good olive oil and salt and pepper them. Place them on the hot half sheet cut side down. Put the sheet in the oven for about 10 minutes, until the shells slightly wrinkle. Remove the sheet from the oven and flip the halves over with tongs.
While the first sheet is in the oven, mix the hominy and chopped zucchini pulp and spread them out on the hot quarter sheet. Sprinkle a little olive oil over it and some freshly grated pepper. Place in the oven for 10 – 15 minutes, until the zucchini has dried out and the hominy is slightly golden.
Meanwhile, in a 12 inch skillet, heat about 2 tablespoons of olive oil to cover the bottom of the pan. When it shivers a little, toss in the onion and sauté until the onion is limp and beginning to brown, about 10 minutes. Then add the corn kernels, sautéing for 3 minutes or so before adding the garlic and chipotle peppers. Let this cook for a half minute until it is fragrant. To the same pan add the black beans, tomatoes and the hominy-zucchini pulp mixture. Stir well and allow to cook over medium flame until heated through.
Mix in the cilantro and cheese.
Stuff the waiting shells with the mixture, pat it down lightly. Top with the shredded cheese, drizzle with olive oil, dash with freshly ground pepper, and place the sheet in the oven. Bake for 5 to 10 minutes, or until heated through and the cheese slightly toasty. Ready to serve or freeze for another day!
Happy Independence Day! Celebrate and never forget the sacrifice of all those who put their lives on the line for us every single day for 238 blessed years!!
STUFFED ZUCCHINI
Oven at 400 degrees
Ingredients
• 4 large zucchini (3” diameter and about 8” long)
• 1 Medium onion, chopped fine
• 1 tin golden hominy, drained and rinsed
• 1 cup fresh corn kernels cut from the cob
• 3 cloves garlic crushed and grated
• 3 medium chipotle peppers en adobo, chopped fine
• 2 tomatoes chopped or a medium tin of diced tomatoes
• 1 can black beans, 15 ounce, drained and rinsed
• 1/3 cup chopped fresh cilantro
• 6 ounces grated Monterrey jack cheese
• Salt, pepper, olive oil
Prepare two baking sheets with foil, a half sheet and a quarter sheet. Place the sheets in the hot oven.
Wash the cilantro (stems and all) thoroughly, squeeze dry in a paper towel and chop coarsely. Mix this with a half cup of the waiting cheese. Set aside.
Wash 4 large zucchini (3” diameter and about 8” long) and cut in half lengthwise. With a melon baller, scoop out the pulp and seeds. Chop the pulp finely and set aside. Brush the zucchini shells with good olive oil and salt and pepper them. Place them on the hot half sheet cut side down. Put the sheet in the oven for about 10 minutes, until the shells slightly wrinkle. Remove the sheet from the oven and flip the halves over with tongs.
While the first sheet is in the oven, mix the hominy and chopped zucchini pulp and spread them out on the hot quarter sheet. Sprinkle a little olive oil over it and some freshly grated pepper. Place in the oven for 10 – 15 minutes, until the zucchini has dried out and the hominy is slightly golden.
Meanwhile, in a 12 inch skillet, heat about 2 tablespoons of olive oil to cover the bottom of the pan. When it shivers a little, toss in the onion and sauté until the onion is limp and beginning to brown, about 10 minutes. Then add the corn kernels, sautéing for 3 minutes or so before adding the garlic and chipotle peppers. Let this cook for a half minute until it is fragrant. To the same pan add the black beans, tomatoes and the hominy-zucchini pulp mixture. Stir well and allow to cook over medium flame until heated through.
Mix in the cilantro and cheese.
Stuff the waiting shells with the mixture, pat it down lightly. Top with the shredded cheese, drizzle with olive oil, dash with freshly ground pepper, and place the sheet in the oven. Bake for 5 to 10 minutes, or until heated through and the cheese slightly toasty. Ready to serve or freeze for another day!
Happy Independence Day! Celebrate and never forget the sacrifice of all those who put their lives on the line for us every single day for 238 blessed years!!