Salpicón Stuffed Zucchini
Deborah Dana
There’s nothing better than this salpicón stuffed zucchini recipe when it comes to healthy food! A nutritious dish that can be enjoyed either warm or cold, these zucchini are stuffed with tasty Mexican shredded beef and are garnished with radish, avocado, and cilantro. Quick and easy to prepare, this is a wholesome recipe that will save you during busy weekdays.
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Ingredients
4
Portions
  • 2 cups skirt steak, cooked and shredded
  • 1/2 cups red onion, sliced
  • 1 cup tomato, cut into small-sized cubes
  • 1/4 cups radish, cut into round slices, set some slices aside for garnish
  • 1 cup queso fresco, cut into small-sized cubes
  • 1/4 cups pickled chiles
  • 1/4 cups apple cider vinegar
  • 1/4 cups olive oil
  • 1 tablespoon oregano
  • 1 avocado, sliced, set some slices aside for garnish
  • 2 tablespoons lime juice
  • 1 pinch salt
  • 1 pinch pepper
  • 3 zucchinis
  • some water
  • some salt
  • some fresh cilantro
Preparation
10 mins
5 mins
Easy
  • For the salpicón: In a bowl, mix shredded skirt steak, red onion, tomato, radish, queso fresco, brined chiles, apple cider vinegar, olive oil, oregano, and avocado. Season with salt and pepper. Set aside.
  • Cook zucchini in salted boiling water for 5 minutes or until cooked through but not mushy. Remove and dip immediately in ice water to halt the cooking process. Drain.
  • Cut the ends of zucchini and slice them lengthwise. Using a spoon, carve out and seed zucchini. Stuff zucchini with salpicón. Garnish salpicón stuffed zucchini with avocado slices, radish, and cilantro.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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