Stuffed Zucchinis with Salpicón

Deborah Dana
These delicious Stuffed Zucchinis with Salpicón are an excellent option for a healthy recipe. You can serve them cold or hot, depending on your preference. The best part about this recipe is that it is very easy and quick to cook These Stuffed Zucchinis with Salpicón are ideal for maintaining a balanced diet; remember that eating well is the most important thing for being healthy. The best part is that you can make them a day in advance and have them ready for those busy days. You can see more healthy recipes similar to this one.
Reviewed by Editorial Team of Kiwilimón
5
|
2 comentarios
124
Favorites
Collections
Planner
Grocery List
Ingredients
4
Servings
  • 2 cups skirt steak, cooked and shredded
  • 1/2 cups red onion, sliced
  • 1 cup tomato, cut into small cubes
  • 1/4 cups radish, sliced, set aside some slices for decoration
  • 1 cup queso fresco, cut into cubes
  • 1/4 cups pickled chiles
  • 1/4 cups apple cider vinegar
  • 1/4 cups olive oil
  • 1 tablespoon oregano
  • 1 avocado, sliced, set aside some for decoration
  • 2 tablespoons lime juice
  • 1 pinch salt
  • 1 pinch pepper
  • 3 zucchinis
  • water
  • salt
  • fresh cilantro
Preparation
10 mins
5 mins
Low
  • For the salpicón, mix the beef flank in a bowl with red onion, tomato, radish, fresh cheese, pickled chilies, apple cider vinegar, olive oil, oregano, avocado, and season to your liking with salt and pepper. Set aside.
  • Cook the zucchinis in boiling salted water for 5 minutes or until they are cooked but not mushy. Remove and immediately place in ice water to stop the cooking. Drain.
  • Cut off the ends of the zucchinis, then cut them in half lengthwise. Using a spoon, hollow them out and remove the seeds. Fill with the salpicón and decorate with slices of avocado, radishes, and cilantro. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by