Stuffed Zucchini

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I love this kind of zucchini, for some reason I find them milder in flavor that the darker green zucchini. This kind of zucchini is called “calabacita mayera” first I though that the had this name because they were related in some way to the mayan indians, in the US I have to go the mexican market to buy them. It turns out that they are called like that because they are mostly harvested in the month of may! Ha! So I had to laugh a little bit about my self because of my ignorance. You may laugh too…

They are very light, easy to prepare, delicious and filling.

I like them because I can prepare them ahead of time. I cook them fairly often and every time I cook them everybody enjoy them very much, hope you do to!

STUFFED ZUCCHINI

Serves 8

Ingredients

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4 medium size mayera zucchini

1 Small tomato

1/2 Small onion

6 oz of mild cheddar cheese

1 Tablespoon olive oil

Salt and Pepper

 

Procedure

  • Pre-heat oven to 350º F
  • Wash the zucchini and cut their ends
  • Bring to a boil 1 quart of water in a large pot
  • Submerge the zucchini in the boiling water and let them cook for about 10 minutes. Do not over cook, you wat them firm

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  • Meanwhile chop the onion and tomato

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  • Grate the cheese
  • In a sauce pan heat the olive oil
  • Add the onion and cook until it becomes translucent

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  • Add the tomato and keep cooking until the mixture is fairly dry

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  • Cut the zucchini lengthwise

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  • Scoop out the insides of the zucchini
  • Lay the halved zucchini on a Pyrex

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  • Chop the insides of the zucchini and add them to the tomato-onion mixture

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  • Stir for a little bit and season with salt and pepper

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  • Stuff the zucchini with the tomato mixture

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  • Top with grated cheese

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  • Cover with foil and bake for 20 minutes
  • Enjoy!

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