Stuffed Zucchinis with Salpicón

Name: Stuffed Zucchinis with Salpicón
Prep time: 15 min
Cook time: 5 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

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

Published: 11-09-2018

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.

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Stuffed Zucchinis with Salpicón

Ingredients

Preparation

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