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Dear Senoritas,

I find cooking to be truly relaxing. I probably got it from father who loved food; he used to let me help him make french toast back when I was still knee-high to a grasshopper.  He was one of the many family members who taught me to love the kitchen.OpenClipartLibrary.org

And here is a side dish we’ve all come to enjoy in our house. I’ve [added notes inside brackets like this].

¸.♥´Mom

Calabacitas Rellenas

Mexconnect.com (print recipe from this link)

Ingredients

  • 6 medium zucchini squash, washed and trimmed
  • 6 strips smoked [turkey] bacon
  • 2 tsp. butter
  • 1 1/2 C. grated Chihuahua, Manchego or Gouda cheese [or whatever Tex-Mex type cheese you have if you’re desperate enough]
  • 1 C. cream [make it yourself]
  • 1 tsp. oil
  • 3 tsp. all purpose flour [substitute corn starch to make this gluten free]
  • 1 tsp. garlic powder
  • Salt and pepper to taste
  • Additional butter for greasing

Preparation

Dice bacon and fry until crisp. Drain on paper towels and set aside.

Slice zucchinis in half lengthwise and scoop out middle, leaving a shell. Place the zucchini shells in a pan with water to cover and cook until just tender but still firm. (DO NOT overcook).

Melt the butter in a saucepan or deep skillet, chop the zucchini pulp and add it to the butter. Sauté this for a few minutes until tender, then add the flour and stir well to combine. Add the cream, 1 cup of the grated cheese, garlic powder and salt and pepper to taste.

Place the zucchini shells, open side up, in a greased baking dish and fill with the zucchini pulp mixture. Top with the remaining 1/2 cup of cheese and the bacon and bake in a 150°C oven 30 – 40 minutes or until the cheese melts and begins to brown.

Image from OpenClipartLibrary.org

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