Steps:
- wash off the squash well and cut a slice off the stem end. using a spoon, carefully remove the heart with the seeds. cook in a large pot of boiling salted water until somewhat firm - about 15 min. (If using peppers, cook for about 5 min.) drain, rinse under cold running water, set aside. OR, place the zapallito halves in a shallow baking pan and bake for 15 min in 375º heat the oil in a medium-size skillet over medium heat. Add the onion and cook, stirring a few times, until softened, about 5 min. Add the tomato, garlic, oregano, cumin, salt, and black pepper and cook until the tomato has formed a sauce, about 10 min. Stir in the ground beef, ham, and peas and continue to cook until the mixture has absorbed all the juices, about 5 min. taste for salt and black pepper, adjust accordingly, remove from the heat, and let cool. squeeze the bread crumbs and add to the meat mixture along with the egg and raisins, mix well. stuff the squash/peppers with this mixture and place in a single layer in a greased baking pan. top with grated cheese. pour salsa blanca over squash/peppers preheat oven to 350º. bake squash until heated through, about 20 min. covered in aluminum foil. serve hot. the usual way to serve this dish is with white rice or mashed potatoes. alternately (instead of using salsa blanca/cheese), if remaining meat mixture, add the beef broth and bring to a boil. if desired, thicken the sauce with the cornstarch mixture to taste. pour the sauce over the squash and cover the pan with aluminum foil.
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Haven Cantrell
c1@hotmail.co.ukI love stuffed zucchini blossoms and this recipe is one of the best I've tried. The filling is flavorful and the blossoms are cooked perfectly.
enkhee Damba
enkhee_damba@gmail.comThese were a bit more work than I expected, but they were definitely worth it. The zucchini blossoms were beautiful and the filling was delicious.
Nana Akwasi Nana Akwasi
nana-a@aol.comI'm not a huge fan of zucchini, but these stuffed blossoms were amazing! The filling was perfectly seasoned and the blossoms were cooked to perfection.
SUSAN MIDEVA
m_susan@yahoo.comThese were delicious! I used a mixture of ground beef and pork for the filling and it was so flavorful. The zucchini blossoms were a bit delicate to work with, but it was worth it for the final product.
Muhammad Sohail
sohail.muhammad61@aol.comI've made this recipe several times and it always turns out great. The zucchini blossoms are a beautiful and unique way to serve stuffed vegetables.
Andrew Sergie
s69@hotmail.comThese stuffed zucchini blossoms were a hit at my last dinner party! The filling was flavorful and the blossoms were cooked to perfection. I will definitely be making these again.