Stuffed Zucchini (Zapallitos Rellenos)
photo by Enjolinfam
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
directions
- Bake the zucchini in a preheated 375 degree F oven for 30 minutes, until soft but not mushy.
- Set aside to cool.
- Meanwhile, heat the olive oil in a skillet over moderate heat and saute the onion until a golden brown.
- Combine the 3/4 C bread crumbs, milk, egg, cooked onion, salt, and pepper in a bowl, stirring to combine.
- Slice the zucchini in two lengthwise and scoop out the pulp.
- Chop the pulp coarsely and stir into the bread crumb mixture.
- Fill the zucchini shells with the mixture.
- For the topping, combine the 1/4 C bread crumbs and butter and sprinkle over the zucchini.
- Bake in a preheated 375 degree F oven until the topping is golden brown, about 25 minutes.
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Reviews
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My husband is from Uruguay. We actually grow "Zapallitos" from Uruguay every summer using seeds from there. These Original Squash look similar to a winter butternut, but are a summer variety, similar in taste to our Zucchini's. <br/>The recipe is great as it is, although any stuffing recipe works well with squash and I often joke, I never make the same recipe twice, alway's adding or subtracting ingredients depending on what I have on hand at any given time.<br/>I usually, sauté onions, peppers and garlic, then add it to the browned beef and breadcrumb mixture. <br/>In Uruguay, we usually cut the squash in half, then blanch in boiling water for 3-5 minutes then in cold water, to scoop out the seeds easier. We then drain them a bit, and also add some of the small seeds and pulp in with the stuffing mixture.<br/> My husbands personal topping is a white sauce, that has been flavored with grated parmesan cheese and nutmeg. Then baked in the oven for about 30 minutes. I have posted a foto of my recipe using Uruguayan Zappallitos.
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Talk about comfort food up on a farm that has a large number of little zucchini's just perfect for this zapallitos dish.This is such a perfect recipe for this, I wish I could give it more then 5 stars! Just so great! I followed this exactly except I had one extra little zucchini (that I chopped finely) and a bit of onion that needed to be used, (chopped onion up) and threw them both into the breadcrumb after sauted' them a bit. Oh yummy! There was nothing left, but I managed to get the photo pretty fast, before getting eaten up! Thanks Lavender Lynn! Made for *ZWT4* June 2008.
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RECIPE SUBMITTED BY
Lavender Lynn
United States