1001 Recipe

Stuffed yellow squash

0 min
medium
8 ingredients
Category
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Stuffed yellow squash

Yellow Stuffed Zucchini is a traditional recipe that finds its roots in various Latin American cultures, where stuffed vegetables are a common and highly valued dish. In countries like Mexico, Colombia, and Venezuela, zucchini, also known as "calabacín" or "zapallito," is used in different culinary preparations that stand out for their flavor and versatility. This recipe has become especially popular in regions where yellow zucchini is abundant, taking advantage of its soft texture and delicate flavor to create nutritious and comforting dishes. In some countries, stuffed zucchini may include variations with meat, rice, or vegetables, always being a dish that adapts to local ingredients and each family's taste, thus showcasing the gastronomic richness of Latin America.

How to prepare Yellow Stuffed Zucchini

Ingredients: Yellow zucchini, uncooked rice, salt, pepper, garlic powder, sirloin steak, margarine, and tomatoes.

Melt margarine in a pan, add rice, salt, pepper, garlic powder, and steak that has been cut into small cubes.

Mix well.

Wash the zucchini, cut off the tops and set them aside.

With a teaspoon, scoop out the pulp from the bottom of the zucchini, making a shell.

Discard the pulp and seeds.

Fill the shells with the rice and steak mixture and place 2 toothpicks in a cross on top to keep the filling in the shells.

Place the shells and the tops in a Dutch oven.

Blend the tomatoes, then pour over the zucchini.

Bring to a boil, then simmer for about 1 hour, or until the rice is tender.

Yellow stuffed zucchini

Ingredients (8)

  • Yellow Zucchini
  • Raw Rice
  • Salt
  • Pepper
  • Garlic Powder
  • Sirloin Steak
  • Margarine
  • Tomatoes

Instructions (9 steps)

  1. 1 Melt margarine in a pan, add rice, salt, pepper, garlic powder, and steak that has been cut into small cubes.
  2. 2 Mix well.
  3. 3 Wash the squash, cut off the necks, and set them aside.
  4. 4 With a teaspoon, scoop out the pulp from the bottom of the squash, making a shell.
  5. 5 Discard the pulp and seeds.
  6. 6 Fill the shells with the rice and steak mixture and place 2 crossed toothpicks on top to keep the filling in the shells.
  7. 7 Place the shells and lids in a Dutch oven.
  8. 8 Blend the tomatoes, then pour them over the squash.
  9. 9 Bring to a boil, then simmer for approximately 1 hour, or until the rice is tender.

Nutritional Information

Calories: 2257 kcal
Protein: 0g
Carbohydrates: 190g
Fat: 218g
Azúcar: 0g
Sodio: 208mg

Categoría

Platos Principales

Etiquetas

15 Minutes Or Less Preparation Time Dish Main Ingredient Cuisine Preparation Occasion North American Side Dishes Vegetables American Autumn Summer Winter Dietary Low Sodium Gluten Free Low Cholesterol Seasonal Low Calorie Low Carb Healthy 2 Free Of Something Low In Something Pumpkin Number Of Servings