Name: Stuffed Zucchini with Mexican Tuna
Prep time: 30 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil, for the sauce; 1/2 onions, cut into eighths, for the sauce; 2 cloves garlic, cut in half, for the sauce; 5 tomatoes, cut into quarters, for the sauce; 1 guajillo chile, cleaned and deveined, roasted for the sauce; 1 cup water, for the sauce; 1 pinch salt and pepper, for the sauce; 8 pumpkins, creole; 2 tablespoons olive oil; 1/2 cups white onion, chopped; 2 cups tomato, cut into small cubes; 2 cups canned tuna, drained; 1/4 cups fresh cilantro, finely chopped; 1/2 cups cream cheese; 1/2 cups asadero cheese, grated

Preparation

10 mins

20 mins

Low

Preheat the oven to 180° C. For the sauce, heat a small pot over medium heat with the oil, cook the onion and garlic until they are shiny, add the tomatoes with the chili and cook until the tomatoes break down, add the water, season with salt and pepper to your liking. Blend until a smooth and creamy sauce is obtained.