Get ready to transform your ordinary dinner into an extraordinary culinary adventure with these mouthwatering Zucchini Arepas! Imagine crispy, golden corn cakes bursting with fresh zucchini and melted cheese, topped with vibrant salsa and creamy guacamole. This recipe is not just a meal; it's a flavor explosion that will transport your taste buds straight to the heart of Mexico, all while sneaking in some extra vegetables for a guilt-free indulgence.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups grated zucchini
- 1 cup cornmeal
- 1 cup shredded cheese
- 1/2 cup salsa
- 1 avocado (for guacamole)
- Salt and pepper to taste
Instructions
- Prepare the zucchini by grating it using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture to prevent soggy arepas.
- In a large mixing bowl, combine the grated zucchini, cornmeal, shredded cheese, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and form a cohesive mixture.
- Let the mixture rest for 5-10 minutes to allow the cornmeal to absorb moisture and bind the ingredients together.
- While the mixture rests, prepare the guacamole by mashing the ripe avocado in a separate bowl. Add a pinch of salt and mix until smooth.
- Heat a large skillet or griddle over medium heat. Lightly grease the surface with oil or cooking spray.
- Using clean hands or a measuring cup, form the zucchini mixture into small, round patties about 3-4 inches in diameter and 1/2 inch thick.
- Carefully place the arepas on the heated skillet, cooking for 4-5 minutes on each side until golden brown and crispy.
- Once cooked, transfer the arepas to a serving plate. Top each arepa with a dollop of fresh salsa and a spoonful of homemade guacamole.
- Serve immediately while warm, garnishing with additional cheese or herbs if desired.
Tips
- Moisture is the Enemy: Always squeeze out excess water from the grated zucchini to ensure your arepas are crispy, not soggy.
- Let the Mixture Rest: Allowing the cornmeal to absorb moisture for 5-10 minutes helps bind the ingredients and improves texture.
- Medium Heat is Key: Cook your arepas on medium heat to achieve that perfect golden-brown exterior without burning.
- Don't Overcrowd the Pan: Cook arepas in batches to maintain even cooking and crispy edges.
- Fresh is Best: Serve immediately while warm to enjoy the optimal texture and flavor.
- Customize Your Toppings: Experiment with different salsas, cheese varieties, or add some chopped herbs for extra flavor.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 12g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 25mg
