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Recipe of Zucchini stuffed with cheese
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Recipe of Zucchini stuffed with cheese
Recipe

Zucchini stuffed with cheese

40 mins
5 mins
Low
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Delicious hollowed pumpkins stuffed with cheese with spinach accompanied with tomatoes. It is a perfect dish for the days that you do not feel like eating meat, and you want to eat something very tasty.
Learn more about E Camejo

Ingredients

3 portions
  • 4 zucchini, round
  • 100 grams Oaxaca cheese, or of strand
  • 1 package cream cheese, philadelphia
  • 3 tablespoons mayonnaise
  • 1 tablespoon parsley, finely chopped
  • 1 cup spinach, disinfected in pictures
  • 1 pinch ground pepper
  • 2 tablespoons ground bread

Preparation

Wash and disinfect the pumpkins, cut the top cover and a small lid on the bottom so that they sit well on the plate.
Put in boiling water for 3 minutes or until they are a little soft, but not too much.
With the help of a soup spoon hollows the pumpkin.
Mix cheeses, mayonnaise, spinach, parsley and pepper.
Fill the pumpkins with the mixture.
Put half a spoon of bread crumbs on the top of each pumpkin.
Bake at 170 ° C, for 5 minutes or until the bread is golden brown.

PRESENTATION

Garnish with a few leaves of coriander.

TIPS

Garnish with tomatoes or whatever you want.

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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 (3)
Juana Mora Hernandez
28/11/2019 13:10:08
Deliciosa receta y muy nutritiva
Anoranza RoZa
28/12/2017 08:20:06
Riquisilo !!!
Sofia Duarte
20/08/2017 21:34:45
yo las hice pero las rellene con carne molida con chorizo de pavo y elotitos y queso menonita y me quedaron muy ricas

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