ZAPALLITOS RELLENOS (URUGUAYAN STUFFED ZUCCHINI)
ZAPALLITOS RELLENOS (URUGUAYAN STUFFED ZUCCHINI). Alimento Base: Zucchini, Bake the zucchini in a preheated 375F (190C) oven for 30 minutes, until soft but not mushy. Set aside to cool. Meanwhile, heat the olive oil in a skillet over moderate heat...
Ingredientes
- 2-3 medium zucchini courgettes
- 2 tbl 30 ml olive oil
- Medium onion finely chopped
- 3/4 cup 180 ml bread crumbs, preferably fresh
- 1/2 cup 250 ml milk
- 1 egg beaten
- Salt and freshly ground pepper to taste
- For the topping:
- 1/4 cup 60 ml bread crumbs, preferably fresh
- 2 tbl 30 ml butter, melted
Elaboración paso a paso
- Preparation
- Bake the zucchini in a preheated 375F (190C) 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 (190C) oven until the topping is golden brown, about 25 minutes.
