📍 Where this dish comes from: Barranco, Lima · Puente de los Suspiros
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Discover the history of this region →
Peruvian home-style stuffed zucchini, hollowed out and packed with a savory ground beef and vegetable filling, then baked under melted cheese.
What You’ll Need
Servings: 4 servings
Calories: 230kcal
Ingredients
- 4 medium zucchini halved lengthwise and hollowed
- 3/4 lb ground beef (sub: ground turkey)
- 2 tbsp olive oil
- 1/2 onion finely diced
- 2 cloves garlic minced
- 1 tomato diced
- 1 tsp ground cumin
- 1/2 cup shredded mozzarella
- Sea salt and black pepper
- Fresh parsley, chopped
Instructions
- Preheat the oven to 375°F. Salt the hollowed zucchini shells and let sit 10 minutes, then pat dry. Finely chop the scooped-out flesh.
- Heat the olive oil and sauté the onion and garlic until soft.
- Add the ground beef and cook, breaking it up, until browned.
- Stir in the chopped zucchini flesh, tomato, and cumin, and cook 5 minutes, until the vegetables soften. Season with salt and pepper.
- Fill the zucchini shells with the mixture and top with mozzarella.
- Bake 20 minutes, until the zucchini is tender and the cheese is golden.
- Garnish with parsley.
Nutrition
Serving: 1serving | Calories: 230kcal | Protein: 16g | Fat: 15g | Fiber: 2g
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Health Benefits
- Hollowed zucchini replaces rice as the filling’s base, keeping net carbs low while adding real vegetable bulk.