Acre & Anteprima's Stuffed Summer Zucchini Recipe

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Adapted from Carlos Ysaguirre, Acre and Anteprima, Chicago. Originally published in Locally Grown, Anna Blessing (Agate Midway)

Stuffed Summer Zucchini With Tomatillo Salsa And Poached Eggs
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Chef Carlos Ysaguirre puts a farm fresh spin on summer zucchini.
Prep Time
Cook Time
Total time: 40 minutes
  • Salsa
  • 5 medium tomatillos, husked and rinsed
  • 1 medium white onion, finely chopped
  • 1 garlic clove, finely chopped
  • Juice of ½ lime
  • Salt and freshly ground black pepper
  • Zucchini
  • 1 small poblano chile
  • 2 medium zucchini, ends trimmed
  • 4 teaspoons extra-virgin olive oil, divided
  • Salt and freshly ground black pepper
  • ½ cup fresh corn kernels (from 1 small ear)
  • 4 cups (4 ounces) baby spinach
  • 1 cup crumbled queso fresco (or feta cheese), plus extra for serving
  • ½ bunch cilantro leaves, finely chopped, plus extra for serving
  • 1 tablespoon fresh lemon juice
  • 4 large eggs
  1. Make the salsa: In a medium saucepan, add the tomatillos, onion and garlic. Add enough water to cover the vegetables and bring to a simmer over medium heat. Reduce the heat to medium-low and cook until the tomatillos burst and are soft, 20 to 25 minutes. Drain through a colander and transfer the tomatillo mixture to a food processor or blender and purée until smooth. Season to taste with lime juice, salt and pepper and set aside.
  2. While the tomatillos simmer, make the zucchini filling: Adjust an oven rack to the upper-middle position and heat the broiler to high. Set the poblano chile on a rimmed baking sheet and roast under the broiler until charred, about 5 minutes. Use tongs to turn the chile and char on the remaining sides, 3 to 5 minutes more. Remove from the oven and set aside to cool; once cool enough to handle, peel away the charred skin, stem and seed the chile, then slice into long, thin strips and place in a medium bowl.
  3. Preheat the oven to 375°. Slice each zucchini in half crosswise. Take one half and chop it finely, then set aside. Slice the remaining 1½ zucchini crosswise into 12 even-size cylinders. Place the zucchini cylinders in a shallow baking dish and lightly coat with 2 teaspoons olive oil, salt and pepper. Roast until the zucchini is slightly soft in the center, about 12 minutes. Remove from the oven and once it is cool enough to handle, turn the zucchini over (so the bottom, softer portion is right side up) and use a small teaspoon to hollow out each cylinder, turning it into a cup. Set aside.
  4. In a large skillet set over medium heat, add 2 teaspoons oil. Once hot, add the zucchini and cook, stirring often, until al dente, about 2 minutes. Transfer to the bowl with the poblano chile. Add the corn to the skillet and after 1 minute, add the spinach, mixing and stirring until the spinach is wilted, about 30 seconds. Add the corn-spinach mixture to the bowl with the zucchini and poblano. Stir in the queso fresco and cilantro and season with salt and pepper.
  5. Fill each zucchini cup with some of the poblano-corn mixture, packing it into the cup so the filling doesn't fall out.
  6. Bring a medium saucepan of water to a boil over high heat. Add the lemon juice to the saucepan of simmering water and reduce the heat to medium. Crack 1 egg into a small bowl and gently slide it into the pan of simmering water. Repeat with each of the 3 remaining eggs. Cook the eggs until the whites are set, about 6 minutes. Use a slotted spoon to remove the eggs from the pan, and set them on a paper-towel-lined plate to drain.
  7. Ladle a few tablespoons of salsa onto each of 4 plates. Top each plate with 3 pieces of fried zucchini and a poached egg. Sprinkle with more cheese and cilantro and serve. Calories Per Serving: 284; Sodium: 814 mg; Total Carbohydrate: 18 g; Fiber: 4 g; Fat: 19 g
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