Here’s a yummy way to get them to eat their vegetables! Using LALA® Crema Mexicana, this stuffed zucchini is a delicious all-in-one meal you can serve for lunch or dinner.
Prep Time: 10 minutes
Cook Time: 45 minutes
- ½ cup LALA® Crema Mexicana (Mexican Style Sour Cream)
- 12 Zucchini Squash
- ½ medium Onion, finely chopped
- ½ stick Butter
- 14 oz. (400g) ground meat
- 2 Garlic cloves
- 1 tablespoon fresh Thyme, chopped, divided
- 1 tablespoon Oregano, chopped, divided
- 1 tablespoon fresh Parsley, chopped, divided
- Salt and Pepper
Begin by placing cleaned (peeled or unpeeled) zucchini squash in a large pot of boiling water. Add in salt and a third of your thyme, oregano and parsley. Cook the zucchini until it's tender but firm, then remove from pot.
Slice the zucchini horizontally, then scoop the pulp from the middle, leaving a canoe-shaped shell. Set aside the pulp to use later.
Add butter to a pan and fry the garlic and the onion until brown. Add meat and the remaining thyme, oregano and parsley and lower the heat. When the meat is cooked thoroughly, mix in with the zucchini pulp and half the LALA® Crema Mexicana.
Use the mixture to fill the hollows in the zucchini. Season the remaining LALA® Crema Mexicana with salt and pepper and drizzle over the stuffed zucchini before serving.