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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.
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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 bread crumbs

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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
210.3
kcal
10.52%
Carbohydrate, by difference
4.4
g
1.47%
Protein
6.2
g
12.4%
Total lipid (fat)
19.1
g
29.38%
100
Do you want to know what other nutrients this recipe has?
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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