In my never-ending quest to get more veggies into our diet, I added 2 small zucchinis to the list for our last round of grocery shopping. Mr. C. does most of the shopping these days, for various reasons, and he came home with 2 perfect little squash. So, yesterday afternoon while deciding what to serve with salmon, I decided to make stuffed zucchini. I already have a great recipe for Cream Cheese and Parmesan Stuffed Zucchini, but I wanted a filling that had a bit of a bite to it, to offset the subtle flavor of the salmon. So, I adapted my original recipe to what you find below. And oh, my, word – the zucchini was extraordinarily yummy. Just enough jalapeño to tantalize our tastebuds, but not enough to bring tears to our eyes. (Oh, there actually were a few tears shed, but only because we would have enjoyed having leftovers.)

So, if you too love zucchini and would like a new and exciting way to serve this terribly versatile veggie, I recommend giving this recipe a go. Easy to prepare, common ingredients that everyone should have at their disposal, and super delicious. And if by some crazy chance you aren’t familiar with pickled jalapeños (I like Mrs. Renfro’s Nacho Sliced Jalapeño Peppers), then you are in for a new treat. I always have a jar on hand. Great for nachos, in guacamole, to perk up refried beans, in fillings for enchiladas, etc. etc. Oh, they are also fantastic in my Jalapeño Popper Dip. So, put pickled jalapeños on your grocery list if you don’t already have some in your refrigerator, and make something fun to eat with this delicious product. And always remember to play with your food. (Even if your mother told you not to.)

Peace and love to all.

3-4 T. cream cheese, room temperature

¼ c. finely grated sharp cheddar cheese

1 T. sour cream

1 T. chopped pickled jalapeño

pinch granulated garlic

pinch seasoned salt

freshly ground black pepper

2 small zucchini (about 6-inches each), cut in half lengthwise and seeded

paprika

Mix the cream cheese, cheddar cheese, sour cream, chopped pickled jalapeño, granulated garlic, seasoned salt, and pepper together.

Place the zucchini halves in a baking dish. Equally fill each cavity with the cream cheese mixture. Very lightly sprinkle with paprika.   Bake in a pre-heated 375-degree oven for 30-40 minutes or until the filling is puffy and slightly brown. Serve hot.