Stuffed Zucchini with Picadillo

Name: Stuffed Zucchini with Picadillo
Prep time: 60 min
Cook time: 45 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

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

Published: 05-04-2019

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.

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Stuffed Zucchini with Picadillo

Ingredients

Preparation

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