Mexicali Stuffed Zucchini

• 3 medium zucchini (about 1-3/4 pounds)
• 2 garlic cloves, minced
• 2 teaspoons cooking oil
• 1 medium sweet red pepper, chopped
• 3 green onions, thinly sliced
• 2 tablespoons snipped fresh cilantro
• 1 jalapeno pepper, seeded and finely chopped (canned or fresh)
• 12 cup shredded reduced-fat monterey jack cheese (2 ounces)
• 12 cup plain low-fat yogurt
• 14 cup cucumber, peeled and finely chopped
• 1 tablespoon snipped fresh cilantro
• 18 teaspoon salt

1. Trim ends from zucchini.
2. Cut the zucchini into 1-1/2-inch rounds.
3. Scoop out pulp, leaving 1/4- to 1/2-inch shells.
4. Chop enough of the pulp to make 1/3 cup.
5. In a medium skillet cook garlic in hot oil over medium-high heat for 1 minute.
6. Add the reserved zucchini pulp, the sweet red pepper, green onions, 1 tablespoon of the cilantro, and the jalapeno pepper.
7. Cook and stir about 2 minutes or until vegetables are crisp-tender.
8. Place zucchini shells in a lightly greased 2-quart rectangular baking dish.
9. Fill each shell with pepper mixture.
10. Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes or until zucchini is tender.
11. Sprinkle with cheese and bake for 1 to 2 minutes more or until cheese melts.
12. Sprinkle zucchini with the remaining 1 tablespoon cilantro.
13. Serve with the Cucumber Raita - Mix together the above ingredients in a small bowl.

zucchini, garlic, cooking oil, sweet red pepper, green onions, fresh cilantro, pepper, cheese, yogurt, cucumber, fresh cilantro, salt

Taken from www.food.com/recipe/mexicali-stuffed-zucchini-160724 (may not work)