Are you ready to transport your kitchen to the vibrant streets of Mexico with a dish that's both comforting and incredibly delicious? Calabazas Rellenas de Quesillo en Salsa de Jitomate is not just a recipe—it's a culinary journey that transforms humble zucchinis into a mouthwatering masterpiece. Imagine tender zucchini boats filled with melty quesillo cheese, bathed in a rich tomato sauce that will have your family and friends begging for seconds. This authentic Mexican dish is about to become your new favorite weeknight dinner sensation!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 medium zucchinis
- 1 cup quesillo cheese, shredded
- 2 cups tomato sauce
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing the zucchinis. Wash them thoroughly and slice off the ends. Cut each zucchini in half lengthwise, creating two long halves. Using a spoon, carefully scoop out the flesh from the center of each half, leaving about 1/4 inch of the outer shell intact. Set the scooped-out flesh aside for later use.
- In a skillet over medium heat, add a tablespoon of oil. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and continue to sauté for an additional 1-2 minutes until fragrant.
- Chop the reserved zucchini flesh into small pieces and add it to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the zucchini flesh is tender. Season with salt and pepper to taste.
- Remove the skillet from heat and mix in the shredded quesillo cheese. Stir until the cheese is evenly distributed and begins to melt slightly from the residual heat.
- Preheat your oven to 375°F (190°C). While the oven is heating, take a baking dish and pour 1 cup of tomato sauce evenly across the bottom to create a base for the stuffed zucchinis.
- Fill each zucchini half with the quesillo and zucchini mixture, pressing down gently to pack the filling. Place the stuffed zucchinis in the baking dish on top of the tomato sauce.
- Once all the zucchinis are filled and arranged in the baking dish, pour the remaining tomato sauce over the top of the stuffed zucchinis, ensuring they are well-coated. You can sprinkle a little more salt and pepper over the top if desired.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.
- Once done, remove the baking dish from the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.
- Serve the Calabazas Rellenas de Quesillo en Salsa de Jitomate warm, accompanied by rice or tortillas if desired.
Tips
- Choose zucchinis that are firm and uniform in size to ensure even cooking and a beautiful presentation.
- When scooping out zucchini flesh, be gentle to maintain the structural integrity of the "boat".
- Use fresh quesillo cheese for the most authentic and creamy texture.
- Don't skip the step of sautéing the zucchini flesh—it adds depth of flavor to your filling.
- For extra richness, you can add a sprinkle of Mexican oregano or a dash of cumin to the filling.
- If quesillo is hard to find, you can substitute with mozzarella or Monterey Jack cheese.
- Let the dish rest for 5 minutes after baking to allow the flavors to meld and the cheese to set slightly.
- For a spicier version, add some diced jalapeños to your filling or sprinkle red pepper flakes on top.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 10g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 25mg
