Fresh Zucchini Rellenos

American Contemporary

6 medium zucchini
2 tablespoons olive oil
1/2 cup chopped onion
2 tablespoons diced jalapeno pepper
1 1/2 cups fresh corn kernels (use frozen and defrosted if fresh is unavailable)
2 eggs
2 tablespoons milk
1/4 teaspoon salt
4 tablespoons chopped fresh Anaheim mild green chiles (or use canned mild green chiles)
2 cups grated cheddar cheese, divided use

2 cups chopped tomatoes
1/3 cup chopped onions
2 cloves garlic, minced
1/4 teaspoon salt
2 tablespoons olive oil
1/2 cup chopped fresh cilantro
1 Preheat oven to 350ºF.

2 Cut zucchini in half lengthwise. Carefully scoop out the flesh and chop. Place the zucchini shells in a greased shallow baking pan in a single layer.

3 Heat olive oil in a frying pan over medium heat, then add zucchini flesh and onion. Saute for 4-5 minutes, then add jalapeno. Remove from heat.

4 Combine the corn, eggs, milk and salt in a blender or food processor and blend to a course puree.

5 Add chopped chiles and 1-3/4 cups of cheese into the corn mixture and give one quick pulse of the blender. Quickly stir in zucchini/onion mixture.

6 Fill the zucchini shells with the corn mixture. Sprinkle with the remaining 1/4 cup of cheese.

7 Cover with foil and bake until tender, approximately 30 minutes.

8 Meanwhile, make tomato sauce: in a blender, combine the tomatoes, onions, garlic, and salt.

9 Heat oil in a skillet . Add tomato mixture and heat about 15 minutes until thickened.

10 Reserve a bit of cilantro for garnish, then stir remaining cilantro into sauce. When zucchini is cooked, top with the freshly cooked tomato sauce. Sprinkle with cilantro.

servings  use metric
original recipe yield: 6 Servings
Notes Adapted from Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff.

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