Stuffed Zucchini with Picadillo

Marielle Henaine
Recipes with vegetables don’t always have to be classic, which is why we prepared this recipe for Stuffed Zucchini with Picadillo that you can serve with fresh cheese and give it a spicy touch. This Mexican dish is filled with traditional picadillo, made with carrot, peas, and a tomato broth. A great tip for this easy recipe is to place the zucchinis in cold water with ice to stop cooking and achieve a brighter color.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • water
  • salt
  • 4 zucchinis, Italian
  • 3 tomatoes
  • 1/4 onions
  • 2 cloves garlic
  • 1 tablespoon vegetable oil, or avocado oil
  • 1/2 onions, finely chopped
  • 500 grams ground beef
  • 1/4 cups tomato purée
  • 1 cup potato, in cubes
  • 1 cup carrot, in cubes
  • 1 cup peas
  • 2 leaves bay
  • 1 tablespoon thyme
  • salt and pepper
  • queso fresco, crumbled, for garnish
  • fresh cilantro, for garnish
Preparation
15 mins
45 mins
Low
  • In a pot of boiling water, add salt and the zucchinis, cook for 10 minutes. Remove and cool immediately.
  • Cut the zucchinis in half lengthwise and using a spoon, remove the pulp being careful not to break them. Set aside.
  • For the picadillo, blend the tomato with the onion and garlic.
  • Heat a skillet over medium heat with the oil and cook the onion, add the meat and continue cooking until it changes color. Add the tomato puree, the blender preparation and cook for a couple more minutes.
  • Add the vegetables, the spices and cook for about 20 minutes once it comes to a boil. Season with salt and pepper to taste and let the liquid reduce almost completely.
  • On a cutting board, fill the zucchinis with the picadillo, serve and garnish with fresh cheese and cilantro.

Nutritional Information

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