Last week, I had the amazing opportunity to attend a private event hosted by Latina Mom Bloggers, Chef Ingrid Hoffman and Mazola. Chef Hoffman, not only did a cooking demo for the attendees by preparing her exquisite & healthy feel good stuffed Zucchini, but also gave us some great insight about the Latino cooking traditions survey conducted by Florida State University (FSU). Today, I want to share with you Chef Ingrid’s feel good stuffed Zucchini’s recipe and also share some of the things I learned that day.
All moms know that their Moms & Grandmothers know best, many of us are handed recipes that were passed down from generations to generations. Also, many of us have go-to ingredients that we dare not chance or substitute with anything else because we learned to cook with them from our moms & grandmothers. Last week, Chef Ingrid shared with us that in her family Mazola is the go-to oil to use, whether she is sauteing veggies or crisping tortillas, she uses Mazola because of its mild flavor which allows ingredients to shine through. In my family this is the same case, Mazola is our go-to oil, it is always in my pantry ready to be use and I always keep one in reserve.
I know that we are not alone in our way of thinking in the Latino Cooking Traditions survey (see info-graphic above) conducted by FSU in partnership with Latina Mom Bloggers, it was found that:
- 77% of moms said that it is important to pass down family family cooking traditions to their children.
- 74% said that it is important to follow their grandmother and mother’s recipes step-by-step.
- 83% agreed that cooking together as a family is a great way to teach their children about their family traditions.
- 68% acknowledge that Mazola corn oil is a is considered key ingredient in their family traditions.
- 60% Keep Mazola corn oil in their traditional recipes to ensure authenticity & the flavor they expect.
- 68% it is worth looking closer at a recent study that found Mazola corn oil helps lower cholesterol more than extra virgin olive oil.
- 90% off Latinos agree it is important to eat together as a family.
As you can see from the results above, all families agree that it is important to pass down traditions and to eat together. Now, if you are looking for a delicious recipe to add to your repertoire, here is Chef Ingrid recipe:
- 4 medium(6-inch long) zucchini
- 2 tablespoons Mazola® Corn Oil
- 1/2 medium onion, finely chopped
- 1/2 cup finely chopped button mushrooms
- 1 clove garlic, finely minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- Black pepper to taste
- 4 ounces firm tofu, diced small (optional)
- 1/2 cup finely shredded mozzarella cheese
- 1/4 cup fine dry breadcrumbs
- 1 teaspoon paprika
- 1 tablespoon chopped flat-leaf parsley
- Preheat oven to 350°F. Line a rimmed baking sheet with aluminum foil and set aside. Prepare an ice water bath by placing ice cubes into a large bowl of cold water.
- Bring a large pot of water to a boil. Add zucchini and boil 6 to 8 minutes, just until softened slightly. Remove zucchini from boiling water; plunge into ice water bath to cool. When cool, remove zucchini from the ice bath and place on a paper towel-lined plate.
- Heat oil in a large skillet over medium heat. Add onion, mushrooms, garlic, oregano, salt and pepper; sauté until soft, 5 to 7 minutes. Stir in tofu, if desired. Remove from heat and set aside.
- Cut zucchini in half lengthwise. Use a teaspoon to scrape out seeds, making a long well. Chop pulp and place in a fine-mesh sieve; use a spoon to press out excess liquid. Mix pulp into the onion-mushroom mixture.
- Place the hollowed out zucchini halves on the prepared baking sheet. Fill evenly with onion-mushroom mixture. Top with cheese. Combine breadcrumbs and paprika; sprinkle lightly over zucchini (you may have some crumbs left). Bake until the topping is golden brown, 12 to 15 minutes. Serve topped with chopped parsley.
As you can see this recipe is quite easy to prepare and believe me, it is as delicious. I assure you that after you try it, it will become one of your regulars and it definitely will be pass down from generation to generation. By the way when you are buying the ingredients to prepare Chef Ingrid’s Feel good stuffed Zucchini be sure to pick up the new Mazola® Sobrecitos bouillon packets. These packet dissolve completely and instantly and they add tons of flavor to your recipes without the worry of leaving chunks of salty bouillon in your food. They are made with all natural sea salt and are cholesterol and fat free. Available in Chicken and Tomato flavor, they are a perfect measure of taste that shows your family how much you care. For more information visit the Mazola Website here or connect with Mazola on Facebook here.