Calabacitas Rellenas
A traditional Mexican dish from Oaxaca featuring stuffed zucchini with a cheesy, flavorful filling—perfect for pescatarians.
- Prep Time: 20 min
- Cook Time: 45 min
Servings:
2 servings
(originally 3 servings)Ingredients(scaled)
- 2 medium zucchinis
- ⅔ tbsp olive oil
- Salt and pepper, to taste
- ⅓ cup cooked quinoa
- ⅓ cup corn kernels
- ⅓ cup black beans, drained and rinsed
- ⅓ red bell pepper, diced
- ⅓ small onion, diced
- ⅔ clove garlic, minced
- ⅔ tsp ground cumin
- ⅓ tsp chili powder
- ⅓ cup shredded cheese (such as Oaxaca or Monterey Jack)
- ⅙ cup chopped cilantro
- ⅔ cup tomato sauce
- ⅓ cup vegetable broth
- ⅓ tsp dried oregano
- ⅓ tsp ground cumin
- Salt and pepper, to taste
- Sour cream or Greek yogurt
- Sliced avocado
- Lime wedges
- Extra chopped cilantro
Instructions
- Preheat oven to 375°F (190°C).
- Cut zucchinis in half lengthwise; scoop out seeds to create 'boats'.
- Brush with olive oil, season with salt and pepper. Bake cut‑side down for 15 minutes.
- In a skillet, sauté onion, bell pepper, and garlic until soft. Add corn, beans, spices, and cooked quinoa.
- Remove zucchini from oven; fill each boat with the quinoa mixture. Top with cheese.
- Combine sauce ingredients in a saucepan; simmer for 5 minutes.
- Pour sauce over zucchinis. Bake for an additional 20 minutes.
- Serve hot with sour cream, avocado, lime, and cilantro.
Nutritional Estimates
Per serving · 2 servings total
| calories | 320 |
|---|---|
| protein | 14g |
| carbohydrates | 40g |
| fat | 12g |
Community Ratings & Comments
No ratings yet. Be the first!
Comments
No comments yet. Be the first to leave one!