Authentic home cooking from Mexico, with US measurements. 
Zucchini Stuffed with Picadillo
I wanted to create a main dish that included lots of vegetables but also had meat, and this combination was a big hit at the table. Plus, it looks like something you'd get at a restaurant, and it's super easy to make.
Zucchini Stuffed with Picadillo
I wanted to create a main dish that included lots of vegetables but also had meat, and this combination was a big hit at the table. Plus, it looks like something you'd get at a restaurant, and it's super easy to make.
Open in Cookpad AppSteps
- 1
Blend the tomatoes, piece of onion, and garlic until smooth. Set aside.
- 2
In a skillet with hot oil, add the chopped onion and garlic. Cook until they change color. Add the ground beef and salt. Stir and cook until the meat is fully cooked.
- 3
Add the diced vegetables and cook for 5 minutes.
- 4
Add the tomato puree from the blender and mix well. Cook for another 5-10 minutes until the tomato changes color. Taste and adjust salt as needed.
- 5
Meanwhile, cook the zucchini in water. Once cooked, remove and cut in half lengthwise. Use a spoon to scoop out the flesh. You can dice the scooped-out zucchini and use it as a garnish around the dish, as shown in the photo.
- 6
Finally, fill the zucchini with the picadillo. Done!
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