Zucchini stuffed with cheese capeadas in tomato sauce
The zucchini stuffed with cheese weathered in tomato sauce is a delicious recipe.Advertising
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Zucchini stuffed with cheese capeadas in tomato sauce
The zucchini stuffed with cheese weathered in tomato sauce is a delicious recipe. 0 Portions | 00:00:00
Ingredients
- 1 kilogram of Italian pumpkins medium .
- 1/4 Oaxaca cheese or your preference .
- 3 eggs.
- 1 cup of wheat flour.
- 4 pieces of tomato.
- 1 white onion medium .
- 2 bay leaves.
- 1 leaf of avocado.
- Oil to fry .
- Go to taste .
- Water, the necessary. ul>
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Preparation
- We put a deep pot in the fire.
- We add the water.
- We add the pumpkins.
- We cover the pot.
- Let cook 15 to 20 minutes.
- We remove from the water let cool .
- We remove the filling of the pumpkin with the help of a peel potatoes .
- Fill with Oaxaca cheese.
- We put a large container.
- We add the flour.
- We pass the pumpkins through the flour and reserve .
- We put a deep bowl.
- We add the eggs.
- We beat a nougat point.
- We put a pan on the fire.
- We add oil and let heat .
- We take a pumpkin.
- We went through the egg.
- We put in the fire.
- Let fry perfectly at low heat .
- Remove from heat and place on absorbent paper .
- We put the blender.
- We add the tomato.
- We add the onion.
- We add salt to taste .
- We perfectly liquefy and reserve .
- We put a deep pot in the fire.
- We add the liquefied mixture.
- We add the bay leaves.
- We add the avocado leaf.
- We integrate.
- We let boil and reserve .
- We serve pumpkins on a plate.
- We bathed in tomato sauce.
Ready! we have our pumpkins stuffed with cheese weathered in tomato sauce finished, we recommend you accompany with a delicious rice .
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