In the season of zucchini, I propose to cook a hearty, tasty and healthy dish - Mexican zucchini. These are mouth-watering boats made of baked zucchini with aromatic filling. This dish perfectly combines tender zucchini pulp, spicy sauce, chicken meat and summer vegetables. And, of course, all this under a delicious cheese crust.
This zucchini dish is perfect for lunch or dinner. The whole family will appreciate it. It is satisfying and at the same time not heavy. Cooking Mexican zucchini is very simple. And food in the summer season is more than affordable. You can also use zucchini instead of zucchini.
Be sure to cook such baked Mexican zucchini, it's simple and very tasty.
Ingredients:
- zucchini - 4 pcs.
- tomato - 1-2 pcs.
- onion (large) - 1 pc.
- boiled chicken fillet - 300 g
- canned corn (frozen) - 150 g
- tomato sauce - 150 g
- cheese - 80 g
- water - 100 ml
- vegetable oil - 1 tbsp. l.
- starch - 1/2 tbsp. l.
- salt - 1/3 tbsp. l.
- garlic powder - 1 tsp l.
- ground sweet paprika - 1 tsp l.
- ground black pepper - 1/2 tsp l.
- chili pepper - 1/2 tsp l.
- parsley - 1 bunch
Step by step recipe
1. First, let's prepare the zucchini themselves. We take 4 zucchini, cut them in half lengthwise. Take out the middle with a spoon.
2. Put the zucchini halves on a baking sheet. Lubricate the top of the zucchini with a small amount of vegetable oil. We put everything in the oven preheated to 180 degrees and bake for about 25-30 minutes.
3. While the zucchini are baked, prepare the filling.
Cut 300 g of boiled chicken fillet into small cubes. Cut one large onion into small cubes.
4. Cut 1-2 medium-sized tomatoes into slices, and then cut the slices into cubes.
5. Put the onion in a preheated pan with vegetable oil. Pass it until golden.
6. When the onion is gilded, add 1 tsp to it. garlic powder, 0.5 tsp. l. ground hot pepper, 1 tsp. ground sweet paprika, salt to taste. I added about ⅓ tbsp. salt, pepper with black pepper.
Pour 150 g of tomato sauce here. In a separate glass, stir 0.5 tbsp. l starch and 100 ml of water.
7. Pour this mixture into the pan. We mix everything. After boiling, cook the mixture for about 3-4 minutes. You need to cook over low heat, stirring constantly, so as not to burn.
8. After 4 minutes, add the chopped meat to this mixture and add 150 g of corn, which is about 1 cup. We mix everything. I added canned corn, but you can also use frozen corn.
9. Finally, add the tomato slices. We mix everything. Bring to a boil and remove from heat. The filling is ready.
10. The courgettes are already baked. Put the filling in the middle of each zucchini.
11. 80 g of cheese three on a coarse grater. Sprinkle with grated cheese on top of each stuffed zucchini.
12. We put the zucchini in the oven preheated to 180 degrees. We bake for about 5-10 minutes.
13. While the zucchini are baked, grind a small bunch of parsley.
We take out the baked zucchini from the oven and decorate with chopped herbs.
Mexican zucchini turned out to be tender with a hearty and tasty spicy filling. They are not difficult to prepare and the products are available. Prepare such zucchini, diversify your menu.
Video recipe
The recipe is taken from my culinary site. gotovimop.com