Zucchini Relleno 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.

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

COSTA RICAN ZAPALLITOS RELLENOS (STUFFED ZUCCHINI)

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.

EASY ZUCCHINI RELISH

Steps:

• Toss zucchini and onion with salt in a large bowl. Refrigerate overnight to drain. Rinse vegetables with cold water and drain well.
• Mix dry mustard, celery seed, nutmeg, and black pepper in a bowl.
• Heat vinegar, sugar, spice mix, zucchini mixture, and red bell pepper in a large pot over medium heat. Simmer until vegetables are tender, about 25 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the vegetables into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 25 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).