To continue with our Northgate Lent-Recipe series, this week I cooked up stuffed zucchinis (aka, calabasitas rellenas). The dish is vegetarian, very easy to make and looks super fancy once plated. This is perfect to make when you have friends come over and want to look like you spent hours in the kitchen. I made a batch before having my super mama squad come over and they all complemented me on how delicious and fancy the dish looked. Again, it really is super easy to make. I recommend keeping the calabasitas in the oven and removing from the oven just a few minutes before your guests arrive. Also, try panko breadcrumbs if you can, it will give the dish just a little extra crunch.
- Slice zucchinis in half and use spoon to scoop out the flesh. Set flesh from all zucchini aside.
- Boil water in a pot and throw in zucchinis for 3 minutes. Make sure zucchinis are fully covered.
- Remove zucchini from boiling water and set them aside.
- Chop zucchini flesh you had set aside. Place in mixing bowl. Set aside.
- Place saucepan with olive oil over medium heat. Once warm, sauté garlic and onion for 4 minutes. Add chopped zucchini flesh and cook 2-3 minutes.
- Remove mixture from heat and set aside. Throughly mix in bread crumbs and egg.
- Preheat oven to 350°F.
- Stuff zucchini halves with sautéed mixture and top with cheese.
- Place zucchini in baking dish and bake for 15 minutes, until cheese is melted and browned.
- Boil tomatoes, garlic, and onion for sauce. Once softened, blend tomatoes, onion, garlic, olive oil, salt and pepper.
- Serve stuffed zucchini with sauce.
- 4 zucchini
- 1 cup of shredded El Mexicano mozzarella
- 1 garlic clove, minced
- 1 ½ tbsp. of onion, finely diced
- ¼ cup of bread crumbs
- 1 egg
- 1 tsp. of fresh parsley, finely chopped
- 3 medium tomatoes
- 1 garlic clove
- ¼ white onion
- ½ tbsp. olive oil