Stuffed zucchini are always a hit with the whole family; prepare this version of gratin zucchini stuffed with cream cheese and Mexican-style tuna in a simple, easy, and warm tomato sauce with guajillo chili.
1 guajillo chile, cleaned and deveined, roasted for the sauce
1 cup water, for the sauce
1 pinch salt and pepper, for the sauce
8 pumpkins, creole
2 tablespoons olive oil
1/2 cups white onion, chopped
2 cups tomato, cut into small cubes
2 cups canned tuna, drained
1/4 cups fresh cilantro, finely chopped
1/2 cups cream cheese
1/2 cups asadero cheese, grated
Preparation
10 mins
20 mins
Low
Preheat the oven to 180° C.
For the sauce, heat a small pot over medium heat with the oil, cook the onion and garlic until they are shiny, add the tomatoes with the chili and cook until the tomatoes break down, add the water, season with salt and pepper to your liking. Blend until a smooth and creamy sauce is obtained.
On a cutting board, use a spoon or a parisienne scoop to hollow out your zucchinis and reserve the filling.
For the tuna, heat a skillet over medium heat with the oil, cook the onion until it takes on a bright color, add the tomato, the tuna, the cilantro, the zucchini filling, and season with salt and pepper to your liking and set aside.
Stuff the zucchinis with a bit of cream cheese and the tuna filling. Top with asadero cheese and gratin in the oven for 15 minutes.
Serve the zucchinis with the sauce and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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