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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.

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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.

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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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Recipes Vegan Zucchini stuffed with cheese capeadas in tomato sauce