Stuffed Zucchini Zapallitos Rellenos Recipes

URUGUAYAN STUFFED ZUCCHINI (ZAPALLITOS RELLENOS)

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.

STUFFED ZUCCHINI (ZAPALLITOS RELLENOS)

Steps:

• 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.

STUFFED POBLANO CHILES ("CHILES RELLENOS")

Steps:

• Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
• Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
• Arrange the chiles on a serving platter, spoon the sauce on top and serve.

STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400˚ F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil. Season the zucchini halves with salt and pepper. Add to the baking sheet and turn to coat with the oil. Arrange the zucchini cut-side down in a single layer. Roast until crisp-tender, about 15 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Stir in the cumin and 1/2 teaspoon each salt and pepper; cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Stir in the tomato paste and chicken broth until combined. Cook until the broth is reduced to a thick sauce, 4 to 5 minutes.
• Turn the zucchini boats cut-side up and fill with the turkey mixture, packing it in. Sprinkle with the cheese and roast until the zucchini is tender and the cheese is softened, about 10 minutes.
• Meanwhile, stir together the yogurt and lemon juice; season with salt and pepper. Drizzle the zucchini boats with the yogurt mixture and top with the dill.

STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in a bowl. Mix seeds with sausage, garlic, bread crumbs, and Parmesan cheese. Stuff squash with sausage mixture and place in a 9x13 inch baking pan. Pour spaghetti sauce over the top and cover the pan with foil.
• Bake in preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and cover with mozzarella cheese. Return to the oven and cook until cheese is melted, about 15 minutes more.

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