This vibrant and flavorful recipe for Stuffed Nopales & Zucchini with Tomato Sauce offers a delicious and healthy twist on classic stuffed vegetables. Nopales, also known as prickly pear pads, bring a unique, slightly tangy element to this dish, perfectly complementing the sweetness of the zucchini and the rich depth of the homemade tomato sauce. This recipe is surprisingly easy to prepare, utilizing readily available ingredients to create a satisfying and nutritious meal perfect for a weeknight dinner or a special occasion. The combination of textures—tender zucchini, slightly crisp nopales, and a luscious sauce—will delight your taste buds.
Beyond the simple elegance of this dish lies a straightforward process that will have you enjoying a flavorful meal in no time. For a complete step-by-step guide, including detailed instructions and helpful tips, continue reading to discover how to create this unforgettable Stuffed Nopales & Zucchini with Tomato Sauce.
Tools Needed
- Knife
- Cutting board
- Pot
- Colander
- Blender
- Frying pan
- Plate
Ingredients
- Nopales (cactus pads): 4 stalks
- Zucchini: 3
- Tomatoes: 5
- Garlic: 3 cloves
- Onion: 1 small piece
- Guajillo chilies: 2 (without seeds)
- Cheese: 2 pieces (your choice, e.g., Chihuahua, mozzarella)
- Flour: 1 teaspoon
- Ground black pepper: 1/4 teaspoon
- Eggs: 4
- Salt
- Cilantro
- Oil
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Sauce
- Clean nopales, removing thorns. Cut in half carefully. Season with salt.
- Cook nopales for 12 minutes. Drain excess water in a colander.
- Cook zucchini in boiling water until soft.
- Boil tomatoes, chilies, and onion. Let cool.
- Blend boiled tomatoes, chilies, onion, garlic, and some of the chili water with black pepper to make a sauce.
- Sauté the sauce in oil with a sliced onion until slightly browned.
Step 2. Stuff and Prepare for Frying
- Cut the cooked zucchini and fill it with cheese.
- Fill the nopales with cheese.
- Dredge the stuffed nopales and zucchini in flour.
- Beat eggs (whites and yolks).
Step 3. Fry the Stuffed Vegetables
- Fry the stuffed nopales and zucchini in hot oil until golden brown, turning to cook both sides.
Step 4. Serve
- Serve the fried nopales and zucchini with tomato sauce.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- Use a cheese that gratin well (Chihuahua or mozzarella recommended).
- A teaspoon of flour helps create a nice coating when frying.
- Be patient when opening the nopales to avoid breaking them.
- Don't strain the sauce if it's finely ground; the guajillo chili adds color and thickness.
- To make the perfect batter, use flour or cornstarch.
Nutrition
- N/A
FAQs
1. Can I substitute other vegetables for the nopales or zucchini?
Yes! Other similar vegetables like bell peppers or eggplant would work well. Just adjust cooking time as needed.
2. How can I make this recipe vegetarian/vegan?
This recipe is already vegetarian. To make it vegan, ensure your tomato sauce doesn't contain any animal products (like anchovies) and use a vegan cheese substitute if desired.
3. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
This Stuffed Nopales & Zucchini with Tomato Sauce recipe is a testament to the versatility and deliciousness of simple ingredients. Enjoy the vibrant flavors and satisfying textures of this unique and healthy dish, perfect for any occasion. We hope you savor every bite!