Zucchinis con Queso y Salsa Roja

Name: Zucchinis con Queso y Salsa Roja
Yield: Serves 4 to 6
Cuisine: Mexican
Ingredients: 1 clove garlic, minced; 1 tablespoon olive oil; 4 medium zucchinis; 1½ tablespoons diced white onion; ¼ cup (30 g) panko bread crumbs; 1 large egg; Sea salt, plus more for the cooking water; Sea salt, plus more for the cooking water; 5 ounces (140 g) queso Oaxaca, grated; 2 tablespoons minced fresh parsley; 2 tablespoons minced fresh basil; 3 medium roma tomatoes (200 g); 1 clove garlic, peeled; 2 tablespoons (75 g) minced white onion; 1 teaspoon sea salt; Freshly ground black pepper

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

If you’re looking for a vegetarian main course to offer at a carne asada, these stuffed zucchini lend themselves to being grilled and take on a great smoky flavor.

Ingredients

For the zucchini

4 medium zucchinis
1 tablespoon olive oil
1 clove

Americas
Mexico
Side dish
Main course
Central America
Vegetarian

Method

Prepare the zucchini

Slice the zucchini in half lengthwise and use a spoon to scoop out the seeded flesh. Roughly chop the flesh. Set the hollowed-out zucchini halves aside.

Heat the olive oil in a large frying pan over medium heat. Once hot, add the garlic and onion and cook for 2 to 3 minutes. Add the chopped zucchini flesh and cook for 2 to 3 mor