Pre-heat the oven to 425°F. Adjust seasonings to taste. 4 zucchini (about 2 pounds), halved lengthwise and seeded, 1 cup jarred pickled jalapeno chiles, finely chopped, 1 8 ounce bag Mexican-style shredded cheese. Preheat the oven to 450 degrees . Rachael Ray: Orange Rosemary Chicken With Crispy Prosciutto, Rachael Ray: Guy Fieri Sweet Italian Pepper Poppers Recipe, Rachael Ray: Guy Fieri Mexican Pork Pozole Recipe, The Chew: Mini Strawberry Shortcake Cheesecakes Recipe, Rachael Ray: Chicken Pitas With Greek Salsa & Zucchini Tzatziki, Rachael Ray: Action Bronson Explosive Crispy Chicken Recipe, The Chew: Fall Grill Cheese Sandwich Recipe, 2 tbsp fine chopped Mint (with a few extra stems), grated Parmesan Cheese (or use Feta crumbles), 6 to 8 small halved Zucchini (scoop out the seeds so there’s plenty of room for filling). Give them a light olive oil drizzle, followed by salt and pepper. Add bay with tomatoes, stock, and cinnamon stick. Stir for one minute. And watch videos demonstrating recipe prep and cooking techniques. Reserve the center flesh. Roast for about 11 minutes, cut sides down. Add the beef and cumin and cook, breaking the meat up, until just browned, about 4 minutes; season with salt and pepper. Serve garnished with extra herbs and cheese. Arrange the small hulls in a baking dish. Remove the zucchini from the oven. Halve four of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Once it’s hot, add the butter. © 2020 Meredith Women's Network. Add cumin, garlic, and onion to the beef; salt and pepper. Add rice. Log in. Heat olive oil on medium in a pot. Arrange zucchini shells in a baking dish. Once the meat has browned, take it off the heat. Uncover the baking dish, pour off the water and season the zucchini with salt. Your email address will not be published. Stir in rice with grated tomato and fresh herbs; salt and pepper. When the butter foams, add grated onion with garlic, cumin, salt, and pepper. Arrange the zucchini cut side up in a 9-by-13-inch baking dish. Fill each shell with meat and rice, topped with some sauce. Meanwhile, in a medium skillet, heat the olive oil over medium-high heat. Simmer stock in a saucepot. Stir in the tomatoes and pickled jalapenos. Get Stuffed Young Zucchini Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Brown and crumble the beef. Then take them out of the oven. Fill with the beef mixture and sprinkle the cheese on top. Cover and cook about 18 minutes, or until tender; salt and pepper. Rachael Ray In Season is part of the Allrecipes Food Group. Fluff the rice using a fork. Remove bay and cinnamon. While the zucchini bakes, heat 2 tbsp olive oil in a skillet on medium high. Start with the sauce. Bake, uncovered, until the cheese is melted, about 10 minutes. Simmer about 25 minutes to meld the flavors. Bring to a bubble. Add the onion and cook until softened, about 3 minutes. Add 1/2 cup water to the dish, cover with foil and bake until the zucchini begins to soften, about 15 minutes.