Cheese Stuffed Zucchini (calabacitas rellenas de queso)

5 from 1 vote
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Course: Main Course, Salad, Side Dish
Cuisine: Mexican
Servings: 4 people
  • 4 zucchini-summer squash medium size
  • 1 tsp. parsley finely chopped
  • 1 cup queso fresco shredded
  • 1 jar Molli Morelos cooking sauce
  • Salt and pepper to taste
  1. Preheat your oven to 350 degrees. Grease a medium-size baking dish with butter and set aside.
  2. Slice 1/4 of the zucchini lengthwise, and finely chop the part you removed and place in a bowl.
  3. With a teaspoon, scrape out the seeds of the zucchini. Be careful just to remove the seeds.
  4. Fill a medium saucepan with 2/3 parts of water and place over medium-high heat. When it starts boiling, place the zucchini and cook for 3 minutes. Do not overcook. Remove zucchini from the saucepan, pat dry with a paper towel and place zucchini cut side up, in the greased baking dish.
  5. In a medium bowl, mix shredded cheese with the reserved chopped zucchini. Season with salt and pepper.
  6. Meanwhile, pour Molli Morelos cooking sauce in a small saucepan. Bring to a simmer.
  7. Using a teaspoon, divide the stuffing mixture among the zucchini.
  8. Top with extra cheese, if you wish, and bake for about 15-20 minutes. Cheese should be soft and the top should be slightly browned.
  9. To serve, spoon some warm Morelos sauce on a dish and then place the zucchini. Add a bit more sauce on top. Garnish with chopped parsley. Provecho!

Recipe Notes

Serve with white rice with avocado slices on the side.