Tex-Mex Stuffed Zucchini

• 3 zucchini medium
• kosher salt
• 2 tablespoons EVOO
• 1 clove garlic minced
• 1 jalapeno minced
• 1/2 teaspoon chipotle chile powder
• 1 cup muenster cheese grated
• 1 tomato large, finely chopped
• 3 tablespoons scallions chopped
• 3 tablespoons chopped fresh cilantro
• pickled jalapenos sliced, for topping, optional

1. Preheat the oven to 450 degrees F and line a baking sheet with foil. Halve 2 zucchini lengthwise; scoop out the seeds, leaving a 1/4-inch-thick shell. Chop the scooped-out zucchini flesh and transfer to a bowl. Grate the remaining whole zucchini on the large holes of a box grater; add to the bowl along with 1 teaspoon salt. Set aside 10 minutes, then squeeze out the liquid.
2. Heat the olive oil in a skillet over medium-high heat. Add the garlic, minced jalapeno, chile powder and grated zucchini mixture; cook until tender, 4 minutes. Let cool, then stir in the cheese. Spoon into the zucchini halves. Transfer to the baking sheet and bake until bubbling, 20 minutes.
3. Combine the tomato, scallions and cilantro in a small bowl. Spoon over the zucchini, then top with pickled jalapenos.

zucchini, kosher salt, evoo, garlic, chile powder, muenster cheese, tomato, scallions, fresh cilantro

Taken from www.yummly.com/recipe/Tex-Mex-Stuffed-Zucchini-974964 (may not work)