Stuffed Zucchini Mexicali

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cloves garlic (minced)
• 1 medium yellow onion (diced)
• 1 tablespoon olive oil
• 1 small sweet red pepper (cored, seeded, and diced)
• 1 small sweet green pepper (cored, seeded and diced)
• 1 (8 1/2 ounce) can sweet corn (drained)
• 1 (15 ounce) can tomato sauce
• 1 lb bulk sweet italian lamb sausage
• 2 medium zucchini (7-8 inches each)
• 8 ounces monterey jack pepper cheese, shredded
• 1/4 cup pine nuts
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1/2 tablespoon dried cilantro
• salt (preferably kosher salt)
• fresh ground pepper

Recipe

• 1 preheat oven to 400°f.
• 2 halve the zucchini lengthwise and scoop out the pulp with a small spoon leaving a 3/8-inch-thick shell.
• 3 pour â½ of the tomato sauce in the bottom of an oven-proof baking dish.
• 4 place zucchini shells cut side up in the baking dish.
• 5 place olive oil in a large skillet and heat until hot but not smoking.
• 6 sauté garlic, onion and peppers until softened but not brown.
• 7 crumble sausage into skillet and brown.
• 8 drain grease from skillet and combine all remaining ingredients with the cooked vegetables and sausage with the exception of the cheese.
• 9 fill zucchini shells equally with sausage and vegetable combination, topping each with â¼ of the grated cheese place baking dish on the center rack of the oven and bake about thirty minutes until the zucchini is tender.
• 10 let cool for a few minutes before serving.