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Ingrid Hoffmann’s Feel Good Stuffed Zucchini Recipe

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{This is part of a sponsored campaign with Latina Mom Bloggers and Mazola® Corn Oil. However, all opinions expressed are my own.}

A family that cooks and eats together, stays together – Ingrid Hoffmann

One of the easiest and most important ways I share the traditions of my culture with my kids is in the kitchen. Most days, you’ll find one or both of my children at my side, mini sous chefs at work measuring, mixing, and mastering the fine art of cooking. My father was the “chef” in my family and I attribute my love for fresh, homemade meals to him.

My grandmother owned a restaurant and much of what my father learned about Puerto Rican cooking was through her. He never used a “recipe” when he cooked traditional dishes and unfortunately, did not write much down, so I often have to go back to other members of my family to gain insight when I’m cooking dishes like Pasteles.

Ingrid Hoffman

Recently, I spent some time with Chef Ingrid Hoffmann, spokesperson for Mazola Corn Oil. Along with sharing her delightfully simple Feel Good Stuffed Zucchini Recipe, she offered insight into Latino Cooking Traditions, many of which validate what I’m doing in our family.  Hoffmann affirmed the fact that cooking as a family helps to continue the Latino culture and its traditions. In fact, according to a recent study conducted by Florida State University, over 80% of Latina moms value passing down family history to their children through cooking. Along with following recipes step-by-step, Latina moms valued the importance of using authentic ingredients like Mazola Corn Oil to preserve their traditions and ensure the flavors mirrored those from their ancestors.

MAZOLA Culinary Traditions Infographic

There is tremendous value in cooking with children. In our own family, I’ve used this time to bond individually with each of my kids. Cooking can be very relaxing and often provides a safe way for my kids to open up and talk about whatever is on their mind.  Children can also learn a number of things by cooking with parents including math, science (particularly through baking), nutrition, reading and more.

Mazola Cooking Demo

I’m always looking for new ways to serve up fresh, healthy, flavorful meals and I appreciated Hoffmann’s simple tips like adding flavor without calories by using spices and herbs. She also broadened my perspective on how corn oil can be used in dishes by demonstrating her Feel Good Stuffed Zucchini Recipe:

Stuffed Zucchini
Print
Ingrid Hoffman’s Feel Good Stuffed Zucchini Recipe
Prep Time
15 mins
Cook Time
15 mins
 
Servings: 8 side or 4 main-dish servings
Ingredients
  • 4 medium zucchini 6-inch long
  • 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 optional, diced small
  • 1/2 cup finely shredded mozzarella cheese
  • 1/4 cup fine dry breadcrumbs
  • 1 teaspoon paprika
  • 1 tablespoon chopped flat-leaf parsley
Instructions
  1. Preheat oven to 350°F
  2. Line a rimmed baking sheet with aluminum foil and set aside
  3. Prepare an ice water bath by placing ice cubes into a large bowl of cold water
  4. Bring a large pot of water to a boil
  5. Add zucchini and boil 6 to 8 minutes, just until softened slightly
  6. Remove zucchini from boiling water; plunge into ice water bath to cool
  7. When cool, remove zucchini from the ice bath and place on a paper towel-lined plate
  8. Heat oil in a large skillet over medium heat
  9. Add onion, mushrooms, garlic, oregano, salt and pepper; sauté until soft, 5 to 7 minutes
  10. Stir in tofu, if desired
  11. Remove from heat and set aside
  12. Cut zucchini in half lengthwise
  13. Use a teaspoon to scrape out seeds, making a long well
  14. Chop pulp and place in a fine-mesh sieve; use a spoon to press out excess liquid
  15. Mix pulp into the onion-mushroom mixture
  16. Place the hollowed out zucchini halves on the prepared baking sheet
  17. Fill evenly with onion-mushroom mixture
  18. Top with cheese
  19. Combine breadcrumbs and paprika; sprinkle lightly over zucchini (you may have some crumbs left)
  20. Bake until the topping is golden brown, 12 to 15 minutes
  21. Serve topped with chopped parsley

Mazola Corn Oil can be used in salad dressings and desserts making it incredibly versatile. It is free from cholesterol and was actually demonstrated to lower cholesterol more effectively than olive oil. Traditionally, the brand has been known for their corn oils. However, Mazola recently introduced a line of  Sobrecitos Bouillon packets to add authentic flavor to your meals.  Available in chicken and tomato flavors, these packets contain natural sea salt and are free from cholesterol and fat.

Mazola Cooking Event With Ingrid Hoffman

Over 90% of Latinos agree that is important to eat together as a family. But what does that look like in the midst of a busy work week filled with sports, homework, household chores and everything in between? Hoffmann recommends scheduling meals like you would the most important events in your life and to cook for multiple meals so that they can be frozen and used on days when cooking is simply not a realistic endeavor. For recipes ideas and inspiration, visit Mazola.com and the Mazola Facebook Page.

 

Caryn Bailey
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