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1
Cut the stem end form the zucchinis and with a spoon scrape off some of their pulp leaving a 1/2 cm.
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2
edge.
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3
Dice the extracted pulp and reserve.
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4
Cook the zucchini in boiling water until their green color seems darker and brighter.
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5
Immediately immerse in a colandar in cold water to stop cooking process.
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6
Sautee onion and garlic in cooking oil.
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7
Add the pork meat, and when meat is almost cooked add the zuchinni pulp.
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8
Season with salt and pepper and cook stirring constantly.
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9
When meat is thoroughly cooked, add the cooked rice, stir, take away from stove and incorporate the cream.
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10
Stuff the zuchini with the prevous mix and place in a baking dish.
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11
For the sauce: Sautee onion and garlic.
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12
When they start turning golden, add the chopped tomato and the tomato sauce, and cook until it reaches boiling stage.
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13
Process this mixture in blender with very little water to get a slightly thick consistency.
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14
Place in a saucepan, season with salt and pepper.
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15
Add the epazote and chiles and cook from 5 to 10 minutes.
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16
Pour this over the zuchinni and serve.
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17
If not eaten at once, bake at 400u00b0F for 15 minutes or until they are hot.
