Mexican Stuffed Zucchini (Calabacitas Rellenas) #shorts

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a healthier, dairy-free alternative, while processed cheese can be more budget-friendly.

Fill a pot halfway with water and add salt.

Set the pot over medium high heat and bring it to a boil.

Cut the zucchini in half and add them to the boiling water; cook for about 3 to 5 minutes until softened.

Remove the zucchini from the pot.

Add 4 Roma tomatoes, 3 chile guajillos, and 3 chile puyas to the pot; allow them to soften for about 5 minutes.

Transfer the softened tomatoes and chilies to a blender cup.

Scoop the insides of the zucchini and add them to the blender cup.

Add a piece of onion, 2 garlic cloves, 1 chile chipotle, all spices, and half a cup of water to the blender cup; blend until smooth.

Set a pan over medium high heat and add a little oil; allow it to heat up.

Add onion and bell pepper to the pan and sauté for a couple of minutes.

Add corn and minced garlic to the pan; cook for another 2 minutes.

Move the vegetables to the side and add ground beef; break it down and season with salt, black pepper, onion powder, and garlic powder.

Cook the ground beef for about 7 minutes or until fully cooked; taste for salt and adjust if needed, removing any grease if necessary.

Stuff the zucchini halves with the filling mixture.

Return the stuffed zucchini to the pan and add the blended sauce; add a little more water to the blender cup, mix, and bring to a simmer.

Taste the sauce for salt and adjust if needed; allow it to simmer for 5 minutes.

Arrange the stuffed zucchini in the pan and top with queso wajaka or favorite melting cheese.

Cover the pan and allow the cheese to melt for a couple of minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens