Zucchini Boats with Guacamole
Barcas de Calabacitas con GuacamoleNo Name Restaurant is a well-known eatery in charming Tlaquepaque, a suburb of Guadalajara. If you go, it's a cinch to find by asking any merchant along the pedestrian-only main street of shops and restaurants in this restored colonial town. Legend has it that the original owners were selling liquor illegally and didn't want a sign out front, so people were directed to "that place behind the high wall over there without a name." When alcohol became legal the name stuck, and now a very small sign is posted on the exterior wall. The food at No Name is creative, with some unusual selections. I liked the zucchini boat salad and here it is, my way.
Ingrediënten
Makes 4 servings
- 4 medium zucchini
- 2 teaspoons olive oil
- ¼ teaspoon salt or to taste
- Classic Guacamole
- 2 large ripe tomatoes seeded and diced
- 2 tablespoons crumbled cotija cheese or queso fresco fresh Mexican cheese
Instructies
- Slice the zucchini in half lengthwise.
- Scoop out the centers with a melon ball scoop, leaving a 1⁄2-inch edge.
- (Save the centers for another use.
- ) Brush the zucchini on both sides with olive oil and sprinkle lightly with salt.
- Heat a large nonstick skillet over medium heat and cook the zucchini, cut side down, for about 2 minutes.
- Turn and cook 2 to 3 more minutes.
- The zucchini will still be slightly crisp and bright green.
- Remove to a plate.
- Cool.
- Prepare the guacamole.
- Then, when the zucchini are completely cool, fill the centers with guacamole.
- (Reserve extra guacamole.
- ) Put 2 halves in the center of each of 4 serving plates.
- Surround with diced tomato.
- Sprinkle crumbled cheese over all.
Notes / Tips / Wine Advice:
Serve at room temperature.
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