A stuffed squash recipe that feels like a hug –from abuelita
Forget pumpkin soup. My Abuela Luisa knew what winter squash season was all about. These stuffed 'ball' zucchinis are umami rich, buttery, and 100% 'Abuela-approved.'
Written by Jorge Fitz | 5 min read
It’s winter and it’s still cold outside! I’ve always felt that squash season has much more potential than just making roasted pumpkin soups or salads... of course, grandmothers knew this too. For them, concepts like “eating what’s in season” and making preserves or ferments when ingredients are at their peak and cheap weren't just a passing fad, but basic wisdom. It was simple 2+2.
My grandmother Luisa would get into a very good mood when the green, round squash we call “criollas” in México started showing up in stalls at the market; very much like 8 Ball Zucchinis and other round varieties of squash, they have plenty of flesh inside and enough “structure” to be hollowed out, steamed, and then stuffed. Above all, she loved them for their flavor, which I learned to love and enjoy—sometimes with no more preparation than a good “steam bath” (20 minutes was perfect) with sea salt from Colima. I still remember the smell of that house of my memories: calabacitas! (zucchinis!) Oh, that mixture of fresh green veg and nutty, buttery umami aromas… Those were good days, without a doubt.
Over time, I’ve made variations to the recipe, sometimes putting the zucchinis in an oven preheated to 400°F (200°C) for about 20 minutes, adding 5-minute intervals if needed. The flavor becomes sweeter and nuttier, though the simplicity of steaming—and the original flavor of my grandmother's—always brings me back to the steamer.
“My grandmother Luisa would get into a very good mood when she found round zucchini at the market. She liked them for their flavor, which I learned to love and enjoy.”
Make ahead: Great news! These zucchinis can be hollowed out, and the filling prepared a day or two in advance. You can cook the shells (using your chosen method) right before serving. If you prepare the filling ahead of time, add more epazote* (for us Mexicans, the more the better, honestly) and the butter when reheating it.
*Check out my story on epazote, how I obssess about it and how it is fundamental for Central Mexican cooking.
Today I made a couple of substitutions: I had half a sweet onion already cut, so I added it to a small white onion, all chopped. As for the garlic, I also had some green garlic (ajetes) in the crisper drawer that was beginning to look a bit sad, so I used three of those and one medium garlic clove. I was about to write that my grandmother wasn't a big fan of substitutions, but on second thought, nothing is more “Abuela-approved” than making sure nothing goes to waste in the fridge!
“Make the filling in advance!
I recommend cooking the zucchini shells the same day you plan to eat them, then stuffing them with the piping hot filling.”
Ingredients
4 medium round zucchinis (approx. 1.5 – 2 lbs total)
2 tbsp oil
1 medium onion, chopped (approx. 6 oz)
2 garlic cloves, finely minced
3 tomatoes, diced (approx. 12 – 14 oz)
2 thick slices of cooked ham (York style), diced (approx. 4 – 5 oz)
1 serrano chile (or jalapeño), finely chopped
1 ear of sweet corn, shucked, OR one small can/jar (approx. 7 oz / 200g), drained
1 small bunch of fresh epazote (or 2-3 pinches of dried epazote)
2 tbsp butter (approx. 1 oz)
Grated or crumbled Cotija or Feta cheese (optional)
Black pepper and Sea salt
Preparation
The Shells: Cut a straight slice off the top (stem end) and remove the bottom "button"—which is a bit hard—trying not to remove too much flesh so the base stays sealed. Using a paring knife, make a circular incision following the perimeter of the top cut. Cut a cross into this circle so the pieces come out easily. With a tablespoon, scrape and remove more flesh until the zucchinis are hollow but "stable." Chop all the removed flesh into small cubes for the filling.
The Sofrito: In a pan (a braising pan, wide skillet or casserole is ideal), heat the oil and fry the onion over medium-high heat until translucent and starting to caramelize. Add the garlic and cook for two minutes. Add the chile.
The Tomatoes: Clear a space in the center, increase the heat slightly, and add the tomatoes. Sprinkle with a little salt and black pepper. Cook until the tomatoes release their juices and change color (about 4 minutes).
The Ham: Clear a space in the center again and add the ham. Let it cook without stirring until it "smells like ham" and begins to sweat. If dark spots appear on the bottom from the caramelization, don't worry—that's "all the flavor," as Abuela Luisa would say. Mix and deglaze the bottom.
The Stew: Add the chopped zucchini flesh to the center. Sprinkle with salt again to force it to release its juice. Add the sweet corn and integrate well. The mixture will become a saucy stew. Lower the heat to medium-low, cover, and let it simmer for about 8 minutes until the color changes, stirring occasionally.
Aromatics: Add the epazote (whole sprigs if fresh; a few pinches if dry). Let it simmer one last time on low. If serving now, stir in the butter and check the salt. Keep the filling hot.
Cooking the Zucchini: Place the shells in a steamer (water should not touch them) with a few pinches of sea salt. Steam on medium for 10 minutes. Test with a toothpick near the stem area; it should slide in easily. (Careful with the steam—it's hot! Yes, yours truly burned his hand–ouch!).
Oven method: Bake at 400°F (200°C) for 20 minutes.
To Serve: Fill the zucchini shells generously with the hot mixture and sprinkle with Cotija or Feta cheese.
Time to stuff the zucchini!
Pro Tip: Make Zucchini Quesadillas!
If you’ve followed these steps, you’ll end up with four perfectly stuffed squash… and enough leftover filling for two or three yummy squash-and-cheese crunchy quesadillas:
Simply heat the squash filling, add it to tortillas (typically corn tortillas, but wheat flour tortillas are also yum!) that are heating up on the comal (or griddle), add melty cheese (like Chihuahua or Monterey Jack), fold the tortilla and allow the cheese to melt. Keep an eye on your quesadillas to make sure they don’t get too toasty or burn!
According to family lore, these quesadillas are just as good as Abuela Luisa’s stuffed squash (some even say they're better!).
“I can imagine these zucchinis au gratin with melted cheese –mixing crumbled Cotija into the filling before stuffing the shells– and finished in the oven.”
I tend to be quite the purist when it comes to childhood recipes, so I haven't played around with this one too much… however, I can imagine these zucchinis au gratin with melted cheese (mixing crumbled Cotija into the filling before stuffing the shells) and finished in the oven… or even in the air fryer! I invite you to try it out and share your own adventures and discoveries.
If you like this recipe, have made many yummy Mexican delicacies, and are ready to take your Mexican cooking to the next step, join us in Mexico City for one of our three-day Cooking Boot Camps! We only host them twice a year, and the 2026 dates are July 30 - August 1, 2026; and September 17-19, 2026!
Chef Beto Estua enjoying the Mexican-style stuffed 8 Ball Zucchini
Chef Jorge Fitz presenting his Abuela Luisa’s Mexican Stuffed 8 Ball Zucchini, made with this recipe!
