Round Stuffed Zucchini
Stuffed Round Zucchini
Course: Main Course, Side Dish
Servings: 4 people
- 4 medium round zucchini washed
- 1/2 cup queso fresco finely diced
- 1/2 cup corn kernels
- 1 jar Molli Morelos cooking sauce
- Salt and pepper to taste
Place zucchini in a pot of cold water (do not remove ends). Bring to a boil and cook until tender, about 10-15 minutes, maybe a little longer depending on the size of your zucchini.
When the zucchini have cooked through, remove from water, and allow to cool enough to handle.
Meanwhile, pour Morelos cooking sauce in a small pot and bring to a simmer.
Carefully cut the tops off each zucchini. Using a spoon, scoop out the inside of the zucchini, careful not to cut through the skin.
Chop zucchini insides. Place chopped zucchini insides in a bowl, add queso fresco and corn, and stir until evenly distributed. Season with salt and pepper.
Fill the zucchini with the mixture, and top each with 3 tablespoons of Morelos cooking sauce.
Serve hot. Provecho!