Guicoyitos Rellenos

As promised, one of the recipes from my cooking class. Mom, I expect you to have this mastered by the time I get home! :)

8 Guicoyitos, with stems*

1 C Green Beans, Parboiled, then thinly sliced crosswise

½ C tomatoes, diced

¼ C onion, diced

1 garlic clove, chopped

1 ½ Tbsp vegetable oil

1 ½ tsp salt

Pepper to taste

Thin slice of Queso de Capas (or mozzarella)

1 Tbsp. parmesan cheese

* If these round zucchinis cannot be found, use long ones.

Preparing Guicoyitos

Place guicoyitos in a medium saucepan with water to cover, and add 1 tsp salt. Cook for 25 minutes. Let cool. Cut tops off, leaving stems intact, and save. Remove centers with a spoon.

If using long zucchini, boil for 3 minutes. Let cool. Cut in half lengthwise, and remove centers with a spoon.

Preparing the Filling

In medium frying pan, heat vegetable oil and sauté onions and garlic until translucent, about 1 minute. Add tomatoes and sauté for another minute. Add green beans and sauté 2 more minutes, seasoning with remaining salt and pepper. Let cool.

Fill guicoyitos with the green bean mixture. Add the cheese on top of each guicoyito, and cover with the reserved tops. If using long zucchini, fill each side separately and top with cheese. (These zucchini will be baked without ‘tops’.)

Place the guicoyitos in a baking dish and bake for 25 minutes in a 325 degree F oven.

Sauce (can be made in advance, the day before)

4 medium tomatoes, roma or other, halved

½ small white onion

¼ tsp salt

¼ tsp sugar

1 Tbsp vegetable oil

Place tomatoes and onion on a preheated griddle and roast, turning once, until tender, about 3 minutes on each side. Remove from heat; let cool and puree in blender or food processor.

Heat oil in a small saucepan and add tomato and onion puree, salt and sugar. Simmer on low heat, stirring, for 5 minutes. Set aside and keep warm.

To serve

Spoon a small amount of sauce on each plate, and place the guicoyito on top. Remove the top of each guicoyito and stand leaning on the side. If using long zucchini, serve each half separately. Spoon more sauce on top and sprinkle with the remaining tablespoon of parmesan cheese.