Ingredients:
2 large zucchini
2 Tbsp. olive oil
2 cloves garlic
1 Tbsp. chili powder
1 tsp. oregano
1 cup breadcrumbs
1 ear corn, cut off the core
2 each hot peppers
1 large tomato, diced
¾ cup Monterey jack cheese or Cotija or other Mexican blend of cheeses
¼ cup water
¼ cup cilantro, for garnish
2 each limes, cut in wedges for garnish
To taste salt
To taste pepper
Make it:
- Slice the zucchinis in half lengthwise and scoop out the insides.
- In a large skillet, heat the oil over medium-high heat. Add the garlic and spice mix. Cook for 1 minute, stirring.
- Add the hot peppers and corn and sauté for 3 minutes until the peppers are soft.
- Add the bread crumbs and stir until it starts to brown.
- Add the tomatoes and water and cook for 2 or 3 minutes until it starts to get thick.
- Season with salt and pepper.
- Remove from the heat and add half the cheese, mixing to incorporate.
- Fill each zucchini with this mixture and top with the other half of the cheese.
- Put the zucchini in a baking dish, rubbed with butter or olive oil and bake for 25-35 minutes or until the top is brown.
- Garnish with cilantro and lime wedges
Notes: Optional garnishes: sour cream, tortilla chips, hot sauce, and green onions