Zucchini Empanadas Recipe

Empanadas are easy and practical, ideal for those who are starting to get into the kitchen.  In addition, they can be cooked and frozen to have homemade food all week, as well as cakes. Also, on this occasion, we want to show you how to prepare some zucchini empanadas, healthy and suitable for those who decide to follow a diet free of animal products, as well as diabetics and, also, for those who seek to lose weight.

In this article, we teach you how to make easy zucchini empanadas. Next, we show you in simple steps how to prepare a tasty filling to eat healthy while still eating delicious. Let’s cook!

Ingredients to make Zucchini Empanadas:

• 2 zucchini
• 1 large onion
• 1 teaspoon of nutmeg
• 1 teaspoon smoked paprika
• 2 tablespoons grated cheese or cheese-flavored nutritional yeast
• ½ cup of milk or vegetable drink
• 1 tablespoon cornstarch
• 6 pie shells

How to make Zucchini Empanadas:

Start preparing your recipe for zucchini empanadas with the sautéed onion. To do this, peel it, chop it and brown it in a pan over maximum heat with 1 teaspoon of oil. When it starts to become transparent, lower the heat to medium and add 1 tablespoon of hot water. If it sticks, you can add a little more water and repeat the process several times to caramelize it in a healthy way. When they are ready, take them to a container and reserve them. In the same bottom of cooking of the onions and with the strong fire, sauté the zucchini. Previously, you should wash them and cut them into medium cubes. Don’t move them until they start to brown so they don’t release too much liquid. When the first side is golden, turn them over and brown the rest. Next, take them to the container with the onions, season to taste.

Tip: if you wish, you can also add aborigines to the filling and make delicious aborigine and zucchini empanadas.

On the other hand, you must make a white sauce to amalgamate the filling. Making it is as easy as dissolving cornstarch in milk or vegetable drink and heating it for 1 minute in the microwave. Next, stir and heat for another 30 seconds. Repeat until the white sauce is thick. Don’t forget to stir.

Tip: if you don’t have a microwave, you can cook the white sauce in a pot over medium heat, stirring constantly for about 4 minutes until it thickens.

Reserve you’re filling until it is cold and start assembling your empanadas. To do this, you must wet the edge of half a disk of empanada, add a tablespoon of filling in the center and close them with the help of your fingertips. You can make a repulgue, some peaks or close them with the help of a fork. Next, place them in a greased roasting pan with the seam facing up.

Trick: do not leave your filling out of the refrigerator for more than 2 hours, on the contrary, bacteria could reproduce, which, when eating the empanadas, decompose you. If you are not going to assemble your empanadas at the moment, when it warms up reserve in a covered container, in the refrigerator.

Cook the empanadas in an oven at maximum temperature, 200-220 ºC for about 10 or 12 minutes until they are golden.

Other ingredients to incorporate in the zucchini empanadas

If you wish, you can incorporate other ingredients in the filling, such as: carrot, tomato, eggplant, corn, as well as fresh cheese, shredded chicken or minced meat.