This is an interesting way to use ¡Ya Oaxaca! Mole Rojo. It's a vegan dish that can be prepped ahead and then heated to serve . With all it’s spice and punch, the sauce really makes any dish quite exciting! Any type of fresh young squash works. Here, I've used zucchini, in Oaxaca  calabaza guiche is the local variety.

Quinoa is a great source of protein and is quite delicious in the dish, but can be substituted by brown rice or couscous or other whole grain.

Cooked beans are a nice addition to the filling.


Serves 4-6



The zucchini boats:

2 pounds zucchini, cut in half lengthwise 


The filling:

3 tablespoons olive oil

1 medium white onion, chopped

zucchini pulp, chopped 

1 small yellow or red bell pepper, chopped

6 cremini or button mushrooms, chopped

1 tablespoon garlic, finely chopped

sea salt

freshly ground black pepper

5 sprigs fresh thyme 

5 sprigs Oaxacan oregano, or marjoram

2 tablespoons garlic chives

1/4 tablespoon parsley leaves, finely chopped

1½ cups cooked quinoa or whole grain

 8 ounces Vegan cheese or Chihuahua cheese, grated (optional) 


Mole Rojo sauce: 

1 12 oz. jar ¡Ya Oaxaca! Mole Rojo Sauce


For the garnish:

¼ cup pepitas (squash seeds)



For the zucchini boats:

Heat water in a large frying pan with a pinch of sea salt and a clove of garlic and a wedge of onion. Scoop out the zucchini pulp, leaving about ¼ inch around the sides to make shells. 

When the water is simmering add the zucchini shells and poach them for about 10 minutes, until "al dente". Remove them from the water and set aside to drain.

Chop the zucchini pulp the same size as the other vegetables. 


The filling:

In a large frying pan, heat olive oil until it shimmers. Add the onion, and sauté until soft.  Add the chopped zucchini pulp, bell pepper, mushrooms and sauté until soft. Stir. Add garlic, and cook a minute more.

Season with sea salt,  freshly ground black pepper, fresh thyme,  Oaxacan oregano or marjoram, garlic chives, and parsley and stir well (save some parsley leaf for garnish). Place filling in a bowl and add the cooked quinoa. Adjust the seasonings.

Mound this mixture into the zucchini shells. 

Top with grated cheese. 

Heat in the oven or microwave.


For the Mole Rojo sauce: 

Heat ¡Ya Oaxaca! Sauce in a saucepan. Keep hot. 



In a dry frying pan, toast the pepitas until light brown and puffy, stirring constantly. Spread on a plate to cool. 

Serve the hot, stuffed zucchini shells on a mole covered platter and spoon additional sauce over the top.

Sprinkle the toasted pumpkin seeds and remaining parsley on top. Add flower petals if desired. 


Buen Provecho!

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