Artículo RevisadoRecetas

ZAPALLITOS RELLENOS (URUGUAYAN STUFFED ZUCCHINI)

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

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...
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Tiempo de preparación 1 hora 10 minutos
Tiempo Total 1 hora 10 minutos
Raciones: 4 comensales
Plato: Zucchini
Cocina: Uruguay
Ingredients Method

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

Method
 

  1. Preparation
  2. Bake the zucchini in a preheated 375F (190C) oven for 30 minutes, until soft but not mushy. Set aside to cool.
  3. Meanwhile, heat the olive oil in a skillet over moderate heat and saute the onion until golden brown.
  4. Combine the 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. Chop the pulp coarsely and stir into the bread crumb mixture. Fill the zucchini shells with the mixture.
  6. For the topping, combine the bread crumbs and butter and sprinkle over the zucchini.
  7. Bake in a preheated 375F (190C) oven until the topping is golden brown, about 25 minutes.