Stuffed Zucchini with Cheese
E Camejo
Delicious hollow zucchinis stuffed with cheese and spinach, accompanied by tomatoes. It's a perfect dish for days when you don't feel like eating meat and want something very tasty.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
3
Servings
  • 4 zucchinis, round
  • 100 grams Oaxaca cheese, or shredded
  • 1 package cream cheese, philadelphia
  • 3 tablespoons mayonnaise
  • 1 tablespoon parsley, finely chopped
  • 1 cup spinach, disinfected in cubes
  • 1 pinch ground pepper
  • 2 tablespoons breadcrumbs
Preparation
40 mins
5 mins
Low
  • Wash and disinfect the zucchinis, cut off the top and a small piece at the bottom so they sit well on the plate.
  • Place in boiling water for 3 minutes or until slightly soft, but not too much.
  • With the help of a tablespoon, hollow out the zucchini.
  • Mix the cheeses, mayonnaise, spinach, parsley, and pepper.
  • Fill the zucchinis with the mixture.
  • Put half a spoonful of breadcrumbs on top of each zucchini.
  • Bake at 170°C for 5 minutes or until the breadcrumbs are golden.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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