These stuffed zucchini are rare, they are made with my family's technique. They are surprise and rich, I recommend them a lot, they will like it.
Learn more about Pilar Perez
Ingredients4 portions
Preparation
Remove the ends to the zucchini and use the disheartening to make a hole in between.
Put them to cook in water with salt and cilantro until they are tender.
While they are cooking, take the opportunity to prepare a white rice.
Fry the picadillo in a pan with a teaspoon of olive oil, garlic, cumin, thyme, salt and pepper.
Mix the rice with the picadillo until they are integrated.
Remove the zucchini from the water and drain. Proceed to fill them with a teaspoon to the top. For those who want to make cheese, introduce a large strand of cheese through the hole and cut the excess.
Prepare the basic vinaigrette: Squeeze the lemon and mix it with the olive oil, season to taste.
Serve the zucchini to taste and bathe with the vinaigrette.
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