Tex-Mex Stuffed Zucchini

Ingredients:

• 3 medium zucchini
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced
• 1 jalapeño, chopped
• 0.5 tsp chipotle chili powder
• 1 cup grated Muenster cheese
• 1 large tomato, finely chopped
• 3 tablespoons chopped green onions
• 3 tbsp chopped fresh cilantro
• Pickled jalapeño rings, for topping (optional)

Preparation:

1. Preheat the oven to 230°C and line a baking sheet with foil. Cut two zucchini in half lengthwise; scoop out the seeds, leaving a 0.5 cm thick skin. Chop the zucchini flesh and transfer to a bowl. Coarsely grate the remaining whole zucchini; add to the same bowl along with 1 teaspoon of salt. Set aside for 10 minutes, then squeeze out the liquid.
2. Heat olive oil in a skillet over medium-high heat. Add garlic, minced jalapeño, chili powder, and zucchini mixture; cook until tender, 4 minutes. Let cool, then toss with grated cheese. Divide the filling among the zucchini halves. Place them on a baking sheet and bake until the cheese is bubbling, 20 minutes.
3. Combine tomatoes, green onions, and cilantro in a small bowl. Arrange on top of the zucchini and top with pickled jalapeño slices.