• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 12
    OK

    Calabacitas Rellenas

    Loaded with cheese and chunks of zucchini, these delicious Calabacitas Rellenas make a perfect side dish. They're quick and easy and a great meatless meal to throw together on busy nights. Pro tip: use a melon baller to make quick work out of hollowing the zucchini. 


    Ingredients
    6
    white zucchini, sliced lengthwise
    2
    tablespoons
    butter, melted
    1
    cup
    shredded mozzarella or brick cheese
    1/2
    teaspoon
    kosher salt
    1/4
    teaspoon
    black pepper
    1/2
    teaspoon
    Mexican Oregano
    Directions
    Wash zucchini, trim both ends, and slice in half lengthwise. Using melon baller, scoop out flesh, leaving 1/8” thick walls. Reserve trimmings.
    Brush edges of zucchini halves with a bit of the melted butter and bake, cut side down, in a 350°F oven for 10 minutes.
    While zucchini is baking, chop trimmings roughly and place in a medium bowl. Add the cheese, remaining melted butter, salt, pepper and oregano.
    Fill zucchini halves with this mixture, tamping down so they don’t overflow.
    Increase oven temperature to 375°F. Bake zucchini for 10-15 minutes, or until cheese is melted and is starting to brown. Serve hot.

    The base number of servings for this recipe is 12
    OK

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