Corn, despite being considered a starchy vegetable, in the same way as potatoes, sweet potatoes, and cassava, provides twice the fiber. Also, this contribution makes it ideal to incorporate into the diet of those who seek to lose weight or have diabetes.
Quick Navigation
show
For their part, zucchini is one of the lightest vegetables, since they provide only 17 calories per 100 grams. The combination of both ingredients will make the empanada filling very healthy.
Ingredients
- 1 small onion
- 1 large zucchini
- ½ cup corn kernels
- 1 teaspoon of nutmeg
- ½ teaspoon pepper
- 60 grams of fresh cheese
- 6 empanada discs
- 1 egg (optional)
- 1 tablespoon of seeds (optional)
How to make Zucchini and Corn Empanadas
- To start with the recipe for zucchini and corn empanadas, first, peel and chop the onion to sauté it in a pan with a teaspoon of oil. Once transparent, lower the heat to medium and, if necessary, add a tablespoon of hot water to clear it from the bottom. Repeat until caramelized.
- When you have achieved the effect, raise the heat to the maximum and add the clean and cubed squash along with the corn kernels. You can use pre-cooked fresh, canned, or frozen. Cook for about 5 minutes.
- Remove the vegetables from the heat and season to taste with nutmeg, pepper, and cubed cheese. When it is cold, fill the empanadas by wetting half the edge of the disc so that they are well sealed. You can close them with a fold or by pressing on the edge with a fork.
- Place the zucchini and corn empanadas in a previously greased roasting pan, with the seam facing up. If you wish, you can paint them with beaten eggs so that they are well browned. You can also sprinkle them with seeds.
- Cook your empanadas in the oven at 200-220 ºC for about 15 or 20 minutes until they are golden.
- Let’s eat! Tell us in the comments your opinion and share with us a photograph of the final result.
With what to accompany the zucchini and corn empanadas
This dish has all the nutrients that a balanced dish needs. These are carbohydrates (the dough and the corn), proteins (the cheese), and vegetables (the squash). You can also accompany your empanadas with a salad to add more nutrients to the dish, as well as a fresh yogurt sauce.
Zucchini and Corn Empanadas Recipe
Servings: 2
Ingredients
- 1 small onion
- 1 large zucchini
- ½ cup corn kernels
- 1 teaspoon of nutmeg
- ½ teaspoon pepper
- 60 grams of fresh cheese
- 6 empanada discs
- 1 egg optional
- 1 tablespoon of seeds optional
Instructions
- To start with the recipe for zucchini and corn empanadas, first, peel and chop the onion to sauté it in a pan with a teaspoon of oil. Once transparent, lower the heat to medium and, if necessary, add a tablespoon of hot water to clear it from the bottom. Repeat until caramelized.
- When you have achieved the effect, raise the heat to the maximum and add the clean and cubed squash along with the corn kernels. You can use pre-cooked fresh, canned, or frozen. Cook for about 5 minutes.
- Remove the vegetables from the heat and season to taste with nutmeg, pepper, and cubed cheese. When it is cold, fill the empanadas by wetting half the edge of the disc so that they are well sealed. You can close them with a fold or by pressing on the edge with a fork.
- Place the zucchini and corn empanadas in a previously greased roasting pan, with the seam facing up. If you wish, you can paint them with beaten eggs so that they are well browned. You can also sprinkle them with seeds.
- Cook your empanadas in the oven at 200-220 ºC for about 15 or 20 minutes until they are golden.
- Let's eat! Tell us in the comments your opinion and share with us a photograph of the final result.
