URUGUAYAN STUFFED ZUCCHINI (ZAPALLITOS RELLENOS)
Make and share this Uruguayan Stuffed Zucchini (Zapallitos Rellenos) recipe from Food.com.
Provided by spatchcock
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bake the zucchini in a preheated 375F 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 golden brown.
- Combine the 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 bread crumbs and butter and sprinkle over the zucchini.
- Bake in a preheated 375F oven until the topping is golden brown, about 25 minutes.
ZUCCHINI RELLENO
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Scatter the scallions in the pot.
- Spread the zucchini in a layer and season lightly with salt. Sprinkle with cilantro, if using.
- Scatter in the bell pepper strips and top with half of the cheese. Cover with the pinto beans. Blanket with the green chiles.
- Add the rest of the cheese and top with the tomatoes. Tuck the oregano sprigs in the crevices.
- Spray each side of the tortillas with olive oil. Cut the tortillas in half and roll each half separately. Position the rolled tortilla halves on top of the other ingredients in the pot. Spray well with olive oil.
- Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- nutrition information
- Calories: 500
- Protein: 30g
- Carbohydrates: 66g
- Fat: 19g
- Cholesterol: 50mg
- Sodium: 153mg
- Fiber: 16g
ZUCCHINI CHILE CASSEROLE
I have to be honest with you and tell you that I have not tried this yet but it caught my attention because it looks good. It came from a "Our Favorite Recipes" booklet that my daughter's 4-H club published as a fund raiser in 1997.
Provided by Pvt Amys Mom
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook zucchini in salted water just until tender, drain and cool.
- Beat eggs and mix all ingredients except butter and bread crumbs.
- Add zucchini.
- Pour into a well buttered (or spray with Pam) 2-quart casserole dish.
- Top with crumbs and dot with butter.
- Bake uncovered at 325F for 30 minutes.
COSTA RICAN ZAPALLITOS RELLENOS (STUFFED ZUCCHINI)
Make and share this Costa Rican Zapallitos Rellenos (Stuffed Zucchini) recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil the zucchinis until tender, apprx 8-10 minutes.
- let cool, cut in half lengthwise.
- Scoop out the insides and place in a strainer, Force as much liquid out as possible.
- Combine the squash paste, egg, grated cheese,& milk, mix well.
- Fill the zucchini shells.
- Sprinkle with the bread crumbs and parmesan cheese (get them ready up to this point and then just pop them in the oven 15 minutes before serving).
- Heat in 350F oven for apprx 10-15 minutes or until the parmesan is browned and they are heated through.
Nutrition Facts : Calories 137.5, Fat 6.1, SaturatedFat 3.1, Cholesterol 65.2, Sodium 255.8, Carbohydrate 13.1, Fiber 2.5, Sugar 4, Protein 9.1
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