Stuffed Zucchini (Zapallitos Rellenos)

Recipe by Lavender Lynn
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
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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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