Traditional Colombian arepa with zucchini added to boost the nutrition. Eat arepas for breakfast alongside your favorite protein, for a healthy snack or even as a side for a bowl of soup or salad.
Place grated zucchini in a strainer and sprinkle lightly with salt. Set it over a bowl or in the sink and allow it to sit for 20 minutes so some of the water moves out of the zucchini. After 20 minutes, squeeze the zucchini in a cheesecloth or clean dish towel to remove more of the water.
Place corn flour, zucchini and salt in a large bowl. Grate the cheese and add it to the meal.
Add 1 ½ cups water and olive oil to bowl with corn meal.
Mix dough well with a spoon or hands to combine all the ingredients.
Add additional water slowly only if it’s needed. I suggest adding it a few tablespoons at a time, so you don't add too much liquid. Dough should be firm and not sticky.
Roll it into balls about 1.5″ around and then flatten into circles that are about ¼ thick.
Lightly spray a non-stick skillet with spray and place pan on medium heat. Once heated, place arepas into pan and cook each side for about 5-6 minutes. Repeat with remaining dough in batches until all cooked.
Notes
Queso blanco or queso fresco may or may not be available at your supermarket. If not, you can try to locate it at a latin american market that specializes in ingredients from these countries. However, if you are unable to find it, feta cheese will work. I recommend buying it in a block form and soaking it in water for 5-10 minutes to remove some of the sharp, astringent flavor of the feta.Recipe will make about 30 arepas. Nutrition info is based on 2 arepas.