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
- ⅔ Salt and pepper, to taste
- ⅔ 1/2 cup cooked quinoa
- ⅔ 1/2 cup corn kernels
- ⅔ 1/2 cup black beans, drained and rinsed
- ⅔ 1/2 red bell pepper, diced
- ⅔ 1/2 small onion, diced
- ⅔ clove garlic, minced
- ⅔ tsp ground cumin
- ⅔ 1/2 tsp chili powder
- ⅔ 1/2 cup shredded cheese (such as Oaxaca or Monterey Jack)
- ⅔ 1/4 cup chopped cilantro
- ⅔ cup tomato sauce
- ⅔ 1/2 cup vegetable broth
- ⅔ 1/2 tsp dried oregano
- ⅔ 1/2 tsp ground cumin
- ⅔ Salt and pepper, to taste
- ⅔ Sour cream or Greek yogurt
- ⅔ Sliced avocado
- ⅔ Lime wedges
- ⅔ 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 |
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