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Picadillo Stuffed Zucchini Boats

15 mins
45 mins
Low
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The recipes with vegetables do not always have to be classic, that's why we prepare this recipe of Picadillo stuffed zucchini boats that you can serve with queso fresco and give it a spicy touch.

This Mexican dish is filled with the traditional picadillo, made with carrot, peas and a tomato sauce. A great tip for this easy recipe is that you put the zucchini in cold water with ice to stop cooking process and have a brighter color.
Learn more about Marielle Henaine

Ingredients

4 portions
  • enough Water
  • enough salt
  • 4 pumpkins, Italian
  • 3 tomatoes
  • 1/4 onions
  • 2 cloves garlic
  • 1 tablespoon vegetal oil
  • 1/2 onions, finely chopped
  • 500 grams ground beef, beef
  • 1/4 cups mashed tomatoes
  • 1 cup potato, in cubes
  • 1 cup carrot, in cubes
  • 1 cup pea
  • 2 leaves bay (laurel)
  • 1 tablespoon thyme
  • enough salt and pepper
  • enough fresh cheese, crumbled, to decorate
  • enough fresh coriander, to decorate

Preparation

In a pot with boiling water, add the salt and zucchini, cook for 10 minutes. Remove and cool immediately.
Cut the zucchini in half lengthwise and with a spoon, remove the pulp taking care 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 vegetables, spices and cook about 20 minutes once you bring to a boil. Season with salt and pepper to taste and let the liquid reduce almost completely.
On a board, fill the zucchini with the picadillo, serve and decorate with queso fresco nd cilantro.

PRESENTATION

Garnish with cilantro and fresh cheese.

TIPS

Cook your zucchini and when they are soft, put them in cold water with ice to stop cooking process have a brighter color.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (4)
Roberto Márquez Alejo
16/03/2020 19:12:12
Fácil, rico y rápido.
Blik ss
26/12/2019 18:56:47
Muy bonita presentación
Guadalupe Peralta Hernández
29/09/2019 21:18:55
La hice y me gustó mucho!
Martha Guerra
08/07/2019 15:01:55
Las prepararme se ven deliciosas

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