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
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
- Meanwhile chop the onion and tomato
- Grate the cheese
- In a sauce pan heat the olive oil
- Add the onion and cook until it becomes translucent
- Add the tomato and keep cooking until the mixture is fairly dry
- Cut the zucchini lengthwise
- Scoop out the insides of the zucchini
- Lay the halved zucchini on a Pyrex
- Chop the insides of the zucchini and add them to the tomato-onion mixture
- Stir for a little bit and season with salt and pepper
- Stuff the zucchini with the tomato mixture
- Top with grated cheese
- Cover with foil and bake for 20 minutes
- Enjoy!
This is one of my summer dishes. I will try your recipe, it looks scrumptious.
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Hope you like it! Let me known:)
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Zucchini is somewhat of an under appreciated vegetable!! It can be so versatile, yum!
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You are right!
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