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Recipe of Layered zucchini stuffed with cheese
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Recipe of Layered zucchini stuffed with cheese
Recipe

Layered zucchini stuffed with cheese

25 min
15 min
Not so easy
129
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Delicious zucchini stuffed with cheese in a flavorful tomato sauce. Lamprey Calabacitas stuffed with Cheese is an easy and very economical recipe, you will see how your family loves it.

Ingredients

3 servings
  • 6 pieces of zucchini ball
  • 6 slices of asadero cheese
  • 1/2 Cup of flour
  • 3 pieces of egg
  • 1/2 liter of tomato sauce
  • bean from the pot to taste
  • 1 Cup of oil

    Preparation

    Wash and dry the zucchini and cut each into 2 fat slices 2 for each pumpkin, cook them with salt for 10 minutes or until they are soft but not overcooked.
    Beat with the hand blender the whites of the 3 eggs until forming a hard meringue that forms peaks and finally adds the yolks and continues beating for half a minute.
    Take a slice of pumpkin and place it below and in the middle of the slice of cheese and top another slice and pass them through flour, form 6 pumpkins with cheese inside.
    Heat the pan with the oil.
    Dip in the beaten egg holding the pumpkins with fingers that do not separate to cover well. One by one go placing them without burning in the pan and frying in the oil, remove them to drain in a rack.
    Heat the thick tomato sauce and the beans.

    PRESENTATION

    Place a bed of tomato sauce and top with 2 pieces of pumpkin on each plate, accompany them with beans from the pot on one side.

    TIPS

    So that they do not open, stick them with chopsticks, once they are fried, remove the chopsticks.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    898
    kcal
    45%
    Carbohydrates
    47.9
    g
    16%
    Proteins
    9.9
    g
    20%
    Lipids
    80.5
    g
    124%
    Fiber
    9.1
    g
    18%
    Sugar
    13.4
    g
    15%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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