Zapallitos Rellenos I

Zapallitos Rellenos I Recipe - Vegetarian Food from Uruguay

Region / culture: Uruguay | Preparation time: 20 minutes | Cooking time: 55 minutes | Servings: 4 |

Vegetarian diet

Introduction

Zapallitos Rellenos is a delicious and savory dish that originated in Latin America. This recipe features zucchini stuffed with a flavorful mixture of bread crumbs, onions, and seasonings, topped with a crispy bread crumb and butter topping. It is a perfect dish for a vegetarian meal or as a side dish for a larger meal.

History

Zapallitos Rellenos has been a popular dish in Latin American cuisine for many years. The dish is believed to have originated in countries such as Argentina, Chile, and Peru, where zucchini is a commonly used ingredient in cooking. The dish has evolved over time, with different variations and additions to the stuffing mixture.

Ingredients

2 – 3 medium zucchini (courgettes)
2 tbsp (30 ml) olive oil
0.5 medium onion, finely chopped
0.75 cup (180 ml) bread crumbs, preferably fresh
0.5 cup (250 ml) milk
1 egg, beaten
salt and freshly ground pepper to taste

Topping

0.25 cup (60 ml) bread crumbs, preferably fresh
2 tbsp (30 ml) butter, melted

How to prepare

Preheat the oven to 375°F (190°C).
Bake the zucchini in the preheated oven for 30 minutes, until it is soft but not mushy.
Set the zucchini aside to cool.
Meanwhile, heat the olive oil in a skillet over moderate heat and sauté the onion until it turns golden brown.
In a bowl, combine the bread crumbs, milk, egg, cooked onion, salt, and pepper. Stir well to combine.
Slice the zucchini in half lengthwise and scoop out the pulp.
Coarsely chop the zucchini pulp and add it to the bread crumb mixture. Stir well.
Fill the zucchini shells with the bread crumb mixture.
For the topping, combine the bread crumbs and butter. Sprinkle this mixture over the filled zucchini shells.
Bake the zucchini in the preheated oven for about 25 minutes, or until the topping turns golden brown.

Variations

Add cooked ground meat such as beef or turkey to the filling mixture for a meatier version.
Top the stuffed zucchini with cheese before baking for a cheesy twist.
Mix in herbs such as parsley, basil, or oregano to the filling mixture for added flavor.

Cooking Tips & Tricks

Be sure to not overcook the zucchini when baking it in the oven. You want it to be soft but still hold its shape.

- You can customize the filling mixture by adding ingredients such as diced tomatoes, corn, or cheese for extra flavor.

- To make this dish vegan, you can substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use a plant-based milk instead of dairy milk.

Serving Suggestions

Zapallitos Rellenos can be served as a main dish with a side salad or rice. It can also be served as a side dish alongside grilled meats or fish.

Cooking Techniques

Baking

- Sautéing

Ingredient Substitutions

You can substitute zucchini with yellow squash or eggplant for a different flavor.

- Use gluten-free bread crumbs for a gluten-free version of this dish.

- Substitute butter with olive oil for a dairy-free version.

Make Ahead Tips

You can prepare the filling mixture and stuff the zucchini shells ahead of time and refrigerate until ready to bake. This dish can also be assembled and frozen for later use.

Presentation Ideas

Serve the Zapallitos Rellenos on a platter garnished with fresh herbs such as parsley or cilantro. You can also drizzle with a balsamic glaze for added flavor.

Pairing Recommendations

Zapallitos Rellenos pairs well with a crisp white wine such as Sauvignon Blanc or a light red wine such as Pinot Noir. It also goes well with a side of garlic bread or roasted vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (180°C) for about 15 minutes, or until heated through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 24g

- Dietary Fiber: 3g

- Sugars: 6g

Fats

- Total Fat: 12g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 30% DV

- Calcium: 10% DV

- Iron: 15% DV

Alergens

Contains: Wheat, Dairy, Egg

Summary

Zapallitos Rellenos is a nutritious dish that is rich in vitamins and minerals. It is a good source of fiber, protein, and essential nutrients such as Vitamin C and Iron. However, it is important to note that it contains allergens such as wheat, dairy, and egg.

Summary

Zapallitos Rellenos is a delicious and nutritious dish that is perfect for a vegetarian meal or as a side dish. With a flavorful stuffing mixture and a crispy topping, this dish is sure to be a hit at your next meal. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. I had never heard of Zapallitos Rellenos before, but the combination of flavors and ingredients intrigued me. As a young girl growing up in a small village in Mexico, I was always eager to learn new recipes and expand my culinary skills.

I remember the day I first learned how to make Zapallitos Rellenos like it was yesterday. It was a hot summer day, and my Tia Maria had invited me over to her house to help her prepare a special dinner for our family. As soon as I walked into her kitchen, I could smell the delicious aroma of spices and herbs filling the air.

Tia Maria greeted me with a warm smile and handed me a fresh zucchini, or zapallito as we called it in Spanish. She explained that we would be stuffing the zucchinis with a mixture of ground beef, rice, vegetables, and spices before baking them in the oven.

I watched closely as Tia Maria expertly sliced the zucchinis in half lengthwise and scooped out the seeds and pulp to create a hollow cavity. She then began sautéing onions, garlic, and bell peppers in a pan until they were soft and fragrant. The scent of the cooking vegetables filled the kitchen, making my mouth water in anticipation.

Next, Tia Maria added the ground beef to the pan and browned it until it was cooked through. She seasoned the meat with a blend of cumin, paprika, and oregano, giving it a rich and savory flavor. I could hardly wait to taste the final dish.

Once the meat was cooked, Tia Maria stirred in cooked rice and chopped tomatoes, creating a hearty and flavorful filling for the zucchinis. She carefully spooned the mixture into the hollowed-out zucchinis, making sure to pack the filling tightly to ensure that each zapallito was well-stuffed.

After assembling the stuffed zucchinis, Tia Maria placed them in a baking dish and drizzled them with a homemade tomato sauce. She covered the dish with foil and placed it in the oven to bake, allowing the flavors to meld together and the zucchinis to become tender.

While the zapallitos baked, Tia Maria taught me how to make a simple side salad of mixed greens, avocado, and a tangy vinaigrette dressing. She explained that the fresh and crisp salad would complement the rich and hearty flavors of the stuffed zucchinis perfectly.

Finally, after what seemed like an eternity of waiting, the timer on the oven dinged, signaling that the zapallitos were ready. Tia Maria carefully removed the dish from the oven and uncovered it, revealing the golden-brown zucchinis bubbling with savory goodness.

We sat down at the table and served ourselves generous portions of the Zapallitos Rellenos, savoring each bite of the tender zucchini and flavorful filling. The combination of the spices, vegetables, and meat was a symphony of flavors that danced on my taste buds and left me craving more.

As I finished my meal, I thanked Tia Maria for teaching me how to make such a delicious and satisfying dish. She smiled and patted my hand, telling me that cooking was a way to share love and joy with others, and that I had a natural talent for it.

From that day on, Zapallitos Rellenos became a beloved family recipe that I would often make for special occasions and gatherings. The memories of that summer day spent in Tia Maria's kitchen would forever be etched in my heart, along with the flavors of the delicious dish that she had taught me to make.