| Fresh Zucchini Rellenos
American Contemporary
|
|
|
|
|
|
|
|
| Ingredients |
|
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
TOMATO SAUCE:
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
|
|
|
|
Steps
|
|
|
|
|
| 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. |
| | | |
|
|
| Yield |
|
original recipe yield: 6 Servings
|
| Notes
|
Adapted from Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff.
|
|
If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com
|
