STREAMING NOW: Simply Nigella

Stuffed Zucchini (Zapallitos Rellenos)

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is from Uruguay. It is from wikia.com. It is posted for ZWT4.”
READY IN:
1hr 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 -3 medium zucchini (courgettes)
  • 2 tablespoons olive oil
  • 12 medium onion, finely chopped
  • 34 cup breadcrumbs, preferably fresh
  • 12 cup milk
  • 1 egg, beaten
  • salt and pepper, to taste
  • 14 cup breadcrumbs, preferable fresh
  • 2 tablespoons butter, melted

Directions

  1. Bake the zucchini in a preheated 375 degree F oven for 30 minutes, until soft but not mushy.
  2. Set aside to cool.
  3. Meanwhile, heat the olive oil in a skillet over moderate heat and saute the onion until a golden brown.
  4. Combine the 3/4 C bread crumbs, milk, egg, cooked onion, salt, and pepper in a bowl, stirring to combine.
  5. Slice the zucchini in two lengthwise and scoop out the pulp.
  6. Chop the pulp coarsely and stir into the bread crumb mixture.
  7. Fill the zucchini shells with the mixture.
  8. For the topping, combine the 1/4 C bread crumbs and butter and sprinkle over the zucchini.
  9. Bake in a preheated 375 degree F oven until the topping is golden brown, about 25 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: