Pan method — reawakens the tomato-garlic sauce and adds a bit of sear to the beef and zucchini for that just-cooked flavor.
Ropa Vieja w/ Grilled Zucchini and Cuban Moros
Meal credits 1
Keto/Paleo Option Available
A Cuban classic with island flair — tender shredded beef stewed in a tomato, pepper, and garlic sauce, served with black bean Cuban moros and smoky grilled zucchini for a rich, balanced meal.
Ingredients
Chuck roast, seasoning, onions, bell peppers, olive oil, tomato sauce, diced tomatoes, cumin, thyme, garlic, bay leaves, capers, long grain rice, black beans, zucchini & oregano.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 674 | 502 |
| Fat | Grams | 34 | 31 |
| Carb | Grams | 45 | 15 |
| Protein | Grams | 38 | 32 |
Heating Instructions
Garnish with a squeeze of lime or sprinkle of cilantro. Add a drizzle of olive oil or a few pickled onions for authentic Cuban flair.
Heat 2½–3½ minutes on medium-high, covered or vented. Stir moros halfway for even heating. Let rest 30 seconds before serving.
Preheat to 370°F. Heat ropa vieja, moros, and zucchini 5–6 minutes, shaking or stirring halfway.
Preheat to 375°F. Place ropa vieja, moros, and zucchini in an oven-safe dish, cover with foil, heat 12–14 minutes, uncover last 2 minutes for a light char.
Heat 1 tsp oil in a pan on medium. Add ropa vieja, moros, and zucchini, sauté 3–4 minutes, stirring occasionally until hot and glossy.