This is what I had for lunch today. Before moving to the U.S. this was the only kind of zucchinis I knew. In Mexico they are called calabacitas (the literal translation would be small pumpkins) They come in several forms and sizes, but they all have that yellow-light greenish look. I want to say they are a little bit sweeter than zucchini, but I am not an expert and I don’t know if this particular kind is known in other parts of the world. If you know more about this delicious family of vegetables, please enlighten me.
What I do know about them is that they are delicious, easy to cook and can be part of a nutritious meal. I remember they used to serve a stuffed zucchini dish at my parents’ restaurant. I tried to recreate it today and though I liked it, it didn’t have that mom’s taste I was looking for.
All I did was cut the zucchinis in half, stuffed them with a thick slice of ham and a slice of queso fresco (I held them together with toothpicks) I then coated them with 2 beaten egg whites and fried them. The last step was to cook them for 15 minutes in the same green salsa I make for green enchiladas.
The whole process took me about 25 minutes and I still have a big fat zucchini and a lot of the green salsa that I am going to use tomorrow in the fridge.
I want to make more zucchini dishes when the summer comes and we have fresh ones here in Ohio. If you have a great zucchini recipe I’d love to hear about it.