Stuffed Pork Zucchini in Tangy Tomato Sauce

Pork Stuffed Zucchini (Calabacitas Rellenas)

Overview:

Pork Stuffed Zucchini, or “Calabacitas Rellenas” as it’s known in Spanish, is a beloved Mexican dish featuring tender zucchini stuffed with a flavorful pork and rice filling, topped with a rich tomato-based sauce. This dish is perfect for those looking to enjoy a hearty, vegetable-centric meal with a touch of Mexican flair.

Recipe Details:

Ingredients:

• 2 zucchinis
• 1/4 onion, diced
• 2 cloves garlic, minced
• 1/2 cup cooked white rice
• 1 tsp chicken bouillon powder
• 1/2 lb ground pork
• 1/2 onion, chopped
• 2 tomatoes, chopped
• 1/2 cup tomato sauce
• 1 tbsp chopped epazote (optional)
• 2 green chilies, chopped (adjust to taste)
• Salt and pepper to taste
• Cooking oil
• 1/4 cup cream

Instructions:

1. Prepare the Zucchinis:

   Related Articles

   • 
     Pecan Paradise: Irresistible Bayou Brownies Recipe
   • 
     Creamy Chicken Mushroom Chowder
   • 
     Sizzling Buttered Oysters 🌟
   • 
     Dr Pepper Infused Baked Beans: A Flavorful Twist!
   • Cut the stem end from the zucchinis. Using a spoon, carefully scrape out some of the pulp, leaving about 1/2 cm edge around. Dice the extracted pulp and set aside.

2. Cook the Zucchinis:

   • Bring a pot of water to a boil. Cook the zucchinis in boiling water until they appear darker and brighter green. Immediately transfer them to a colander filled with cold water to halt the cooking process.

3. Prepare the Filling:

   • In a skillet, heat some cooking oil over medium heat. Sauté the diced onion and minced garlic until translucent.
   • Add the ground pork to the skillet. Cook until the pork is almost done, then add the diced zucchini pulp. Season with salt, pepper, and chicken bouillon powder. Cook, stirring constantly, until the pork is fully cooked.
   • Once cooked, stir in the cooked white rice. Remove from heat and stir in the cream until well combined.

4. Stuff the Zucchinis:

   • Preheat the oven to 400°F (200°C).
   • Stuff each zucchini with the pork and rice mixture and place them in a baking dish.

5. Prepare the Sauce:

   • In the same skillet used for the filling, heat a bit more cooking oil over medium heat. Sauté the chopped onion and garlic until they begin to turn golden.
   • Add the chopped tomatoes and tomato sauce to the skillet. Cook until the mixture reaches a boiling stage.
   • Transfer the cooked mixture to a blender. Blend with a little water until you achieve a slightly thick consistency.

6. Final Assembly:

   • Pour the tomato sauce mixture into a saucepan. Season with salt and pepper to taste. Add the chopped epazote and green chilies. Simmer for 5-10 minutes to let the flavors meld together.
   • Pour the sauce over the stuffed zucchinis in the baking dish.

7. Bake and Serve:

   • If serving immediately, bake the stuffed zucchinis in the preheated oven for about 15 minutes or until heated through.
   • Serve hot, garnished with additional chopped epazote or green chilies if desired.

Serving Suggestions:

Pork Stuffed Zucchini (Calabacitas Rellenas) pairs wonderfully with a side of Mexican rice and refried beans for a complete meal. Serve with warm tortillas or crusty bread to soak up the delicious tomato sauce.

Notes:

• Variations: Feel free to customize the filling with ground beef or chicken instead of pork. Adjust the spiciness by adding more or less green chilies.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or oven before serving.

Enjoy the flavors of Mexico with this comforting and satisfying Pork Stuffed Zucchini dish, perfect for a quick and flavorful dinner any day of the week!