Stuffed Zucchini (Zapallitos Rellenos)

Lavender Lynn's Note:

This recipe is from Uruguay. It is from wikia.com. It is posted for ZWT4.

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 2 -3 medium zucchini (courgettes)
• 2 tablespoons olive oil
• ½ medium onion , finely chopped
• ¾ cup breadcrumbs , preferably fresh
• ½ cup milk
• 1 egg , beaten
• salt and pepper , to taste
• ¼ 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.

Reviews

[Sharon123]

I made this up for a light supper and enjoyed it. Easy to put together too! Thanks Lynn!

[Enjolinfam]

This turned out really nice. We are big zucchini fans in my house, so it was fun to try this new way of cooking zucchini. Thanks. Made for ZWT4 - Jefes de la Cocina.

[Andi of Longmeadow Farm]

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.