Battered Zucchini (Battered and Stuffed Zucchini Ranch Style)

Ingredients

• 6 pieces Medium zucchini (Washed)
• 6 pieces Tomatoes (Ripe, medium size)
• 1/4 piece Onion (Plus extra slices for broth)
• 2 tablespoons Cilantro (Chopped, plus extra for garnish)
• 1 piece Garlic clove
• 1 piece Serrano chili (Adjust to taste)
• 100 grams Fresh cheese (Or any mild, crumbly cheese)
• 10 pieces Eggs (Small eggs (or 6-7 large eggs))
• 2 teaspoons Salt (Divided, to taste)
• 1 cup Vegetable oil (For frying)
• 4 cups Water (For boiling and broth)

Instructions

1. Prepare the zucchini

   Wash the zucchini thoroughly. Slice off the ends, then cut each zucchini in half lengthwise. Carefully make a slit in the center of each half, creating a pocket for the cheese, but do not cut all the way through.

   Time: PT10M

2. Boil the zucchini

   Fill a large pot with water and bring to a boil. Add a pinch of salt. Place the zucchini halves in the boiling water and cook for 5-7 minutes, until just tender but not falling apart. Remove with a slotted spoon and let cool in a colander.

   Time: PT10M

3. Prepare the tomato broth

   In a blender, combine tomatoes, 1/4 onion, garlic clove, serrano chili, 1/2 teaspoon salt, and 1 cup water. Blend until smooth. Heat 2 tablespoons oil in a large saucepan over medium heat. Add a few onion slices and sauté until fragrant. Pour in the blended tomato mixture. Add chopped cilantro and bring to a simmer. Let cook for 10-12 minutes, stirring occasionally.

   Time: PT15M

   Temperature: Medium heat

4. Stuff the zucchini

   Once zucchini are cool enough to handle, gently open the pocket in each half and stuff with a generous amount of fresh cheese.

   Time: PT5M

5. Prepare the egg batter

   Separate the eggs. Place whites in a large mixing bowl, add a pinch of salt and a splash of water. Beat until stiff peaks form (about 3-5 minutes by hand or 2 minutes with a mixer). Gently fold in the yolks until fully incorporated.

   Time: PT8M

6. Batter and fry the zucchini

   Heat 1 cup oil in a large skillet over medium-high heat (about 180°C/350°F). Dip each stuffed zucchini half into the egg batter, coating well. Carefully lower into hot oil and fry until golden on all sides, about 2-3 minutes per side. Remove and drain on paper towels.

   Time: PT12M

   Temperature: 180°C

7. Simmer in tomato broth

   Once all zucchini are fried, gently place them into the simmering tomato broth. Let cook together for 5-7 minutes so flavors meld and the batter absorbs some broth.

   Time: PT7M

   Temperature: Medium heat

8. Serve

   Serve hot, spooning extra tomato broth over the zucchini. Garnish with extra cilantro if desired. Best enjoyed with warm tortillas and rice.

   Time: PT3M

Nutrition Facts

Calories

340

Protein

14g

Carbohydrates

15g

Fat

24g

Fiber

3g

Ingredient Substitutions

• Instead of Medium zucchini: Yellow squash
• Instead of Tomatoes: Canned whole tomatoes
• Instead of Onion: Shallot
• Instead of Cilantro: Parsley
• Instead of Garlic clove: 1/4 tsp garlic powder
• Instead of Serrano chili: Jalapeño, omit for mild
• Instead of Fresh cheese: Feta (less salty), Mozzarella
• Instead of Vegetable oil: Canola oil, Sunflower oil

Equipment Needed

• Large pot or saucepan
• Large skillet or frying pan
• Blender
• Mixing bowls
• Knife
• Cutting board
• Slotted spoon (optional)
• Paper towels (optional)
• Plate
• Whisk or hand mixer

Critical Steps — Do Not Skip

• Do not overcook zucchini during boiling or they will fall apart.
• Beat egg whites to stiff peaks for a fluffy batter.
• Fry zucchini in hot oil; oil must be at correct temperature for crispness.
• Do not overfill zucchini with cheese to prevent leaking.

Chef Tips from the Video

• Use day-old eggs for easier separation and better whipping.
• Fresh cheese gives authentic flavor, but mozzarella works in a pinch.
• Serve with Mexican rice and tortillas for a complete meal.
• If you like it spicy, add more serrano or serve with salsa.

Troubleshooting

Storage

Refrigerator: Store cooled leftovers in an airtight container for up to 3 days. Reheat gently in a pan with a splash of broth.

Freezer: Not recommended; batter will become soggy.

Room temperature: Safe for up to 2 hours after cooking.

Make-Ahead Tips

• You can prepare the tomato broth up to 2 days in advance and refrigerate.
• Boil and stuff the zucchini a few hours ahead; batter and fry just before serving.