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Nutrition Facts
Serving Size 1 (197g) Recipe makes 4 servings
Calories 276
Calories from Fat 148		(53%)
Amount Per Serving		%DV
	Total Fat 16.5g	25%
	Saturated Fat 6.0g	30%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 72mg		24%
Sodium 281mg		11%
Potassium 394mg		11%
Total Carbohydrate 25.6g		8%
	Dietary Fiber 2.5g	9%
	Sugars 4.1g
Protein 7.5g		15%
detailed view... how is this calculated?

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Stuffed Zucchini (Zapallitos Rellenos)

Recipe #307896 | 1¼ hours | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Lavender Lynn
Jun 6, 2008

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

SERVES 4 -6 (change servings and units)

Ingredients

2-3 medium zucchini (courgettes)
2 tablespoons olive oil
1/2 medium onion, finely chopped
3/4 cup breadcrumbs, preferably fresh
1/2 cup milk
1 egg, beaten
salt and pepper, to taste
1/4 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.

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Browse similar recipes by category

Main Ingredient > Vegetables > Squash
Cuisine > South American
Preparation > Time to Make > < 4 hours

Featured Reviews for This Recipe

From: Sharon123

On Aug 12, 2008

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

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From: Enjolinfam

On Jun 29, 2008

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.

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From: Sarah in New York

On Jun 18, 2008

I thought this was wonderful! I think 5 stars is completely appropriate. The flavor was exactly what you would expect from the ingredients listed. Very tasty! Thanks for posting. Made for ZWT 4.

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From: Andi of Longmeadow Farm

On Jun 23, 2008

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.

1 person found this review helpful

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