Happy Monday guys! Today’s recipe is Mexican Style Zucchini – quick, easy and healthy stuffed zucchini. 👌
Why is it the weekend so short? My wait starts Sunday night and once Saturday is here it’s gone in a blink of an eye. And Sunday even quicker. So not fair. 😬 Anyway, happy Monday, it’s actually almost gone which means four more days till Saturday. 😃Haaaahaa, I’m desperate! 🙈
I had a request to make a light and tasty dinner and as soon as I opened the fridge to check what was left ( I was about to do the weekly shopping the next day) I saw some delicious zucchini and I instantly knew it’ll be a Zucchini night. 😃 I made some lime and coriander/cilantro rice which by the way is my favourite. Hmmm, It seems, I haven’t been making many rice dishes lately, there’s no reason really. Anyway, I absolutely love the cilantro rice – it’s so light, fresh and of course, a must in Mexican or Mexican-inspired dishes.
So I started with the rice, added a bit of Monterey Jack cheese and cooked the zucchini in the oven. Then I topped them up with freshly made guacamole, red peppers and sour cream. I’d love to have had some fresh jalapenos. Serve with some tortilla chips, fresh lime and hot sauce, if wished. I had mine with lots of hot sauce and they tasted divine! 😋
Here’s how to make these Mexican Style Zucchini
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I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy and tasty recipes coming in the next few days. I have actually made a gorgeous birthday cake for my daughter and I’d really like to share it on here. I’ve made it 4-5 times for the last three months and it’s an absolute winner! Some people have already requested the recipe and my daughter requested it for her Bday. So hopefully my next post will be all about this lovely cake. Meanwhile, have an amazing week and I’ll talk to you very soon. xx
