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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the stem end form the zucchinis and with a spoon scrape off some of their pulp leaving a 1/2 cm. | 2. edge. | 3. Dice the extracted pulp and reserve. | 4. Cook the zucchini in boiling water until their green color seems darker and brighter. | 5. Immediately immerse in a colandar in cold water to stop cooking process. | 6. Sautee onion and garlic in cooking oil. | 7. Add the pork meat, and when meat is almost cooked add the zuchinni pulp. | 8. Season with salt and pepper and cook stirring constantly. | 9. When meat is thoroughly cooked, add the cooked rice, stir, take away from stove and incorporate the cream. | 10. Stuff the zuchini with the prevous mix and place in a baking dish. | 11. For the sauce: Sautee onion and garlic. | 12. When they start turning golden, add the chopped tomato and the tomato sauce, and cook until it reaches boiling stage. | 13. Process this mixture in blender with very little water to get a slightly thick consistency. | 14. Place in a saucepan, season with salt and pepper. | 15. Add the epazote and chiles and cook from 5 to 10 minutes. | 16. Pour this over the zuchinni and serve. | 17. If not eaten at once, bake at 400°F for 15 minutes or until they are hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	2	lbs	round	190.50900000000001	28.2135	24.5847	3.6287
onion	1/4		chopped	16.0	3.736	0.44	0.04
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
pork chop	1/2		chopped	410.5016	83.0982	13.4037	2.6762
white rice	1	cup	cooked	675.25	147.9075	13.1905	1.2209999999999999
dairy cream	1/2	cup		-	-	-	-
chicken bouillon powder	1	teaspoon		-	-	-	-
salt pepper				-	-	-	-
cooking oil				-	-	-	-
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
onion	1/2			16.0	3.736	0.44	0.04
tomato	4		chopped	160.8396	34.7592	7.8633	1.7871
tomato sauce	2	cups		-	-	-	-
epazote	2	tablespoons	snipped	0.512	0.11900000000000001	0.0053	0.0083
green chilies	2			-	-	-	-
salt pepper				-	-	-	-
cooking oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.