Costa Rican Zapallitos Rellenos Stuffed Zucchini
Experience the vibrant flavors of Costa Rica with these irresistible Zapallitos Rellenos, or Stuffed Zucchini. This hearty dish features tender zucchini halves generously filled with a savory blend of seasoned ground beef, sautéed vegetables, and fluffy white rice, all infused with aromatic garlic, cumin, and fresh cilantro. Topped with golden, melted mozzarella cheese, these stuffed zucchinis are baked to perfection, creating a comforting yet wholesome meal. Perfect for busy weeknights or a family dinner, this recipe is both nutritious and packed with flavor, showcasing the essence of Costa Rican cuisine. With just 20 minutes of prep time, it’s an easy and delicious way to bring a taste of Central America to your table!
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Recipe Information
Ingredients
- 4 pieces zucchini (large)
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 1 medium red bell pepper (finely diced)
- 2 cloves garlic (minced)
- 300 grams ground beef
- 1 cup cooked white rice
- 2 tablespoons tomato paste
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup grated mozzarella cheese
- 0.25 cup water
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a baking dish large enough to hold the zucchini halves.
Wash the zucchini and cut them in half lengthwise. Scoop out the flesh using a spoon, leaving a hollow shell about 1/4 inch thick. Reserve the scooped-out flesh by finely chopping it and setting it aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and red bell pepper and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
Mix in the chopped zucchini flesh, cooked rice, tomato paste, fresh cilantro, ground cumin, salt, and black pepper. Adjust seasoning to taste and cook the mixture for another 3-4 minutes until well combined. Add a splash of water if the mixture seems too dry.
Place the zucchini shells in the prepared baking dish and evenly fill each one with the stuffing mixture, pressing it down gently with a spoon.
Pour 1/4 cup of water into the bottom of the baking dish to help steam the zucchini during baking.
Sprinkle the grated mozzarella cheese evenly over the stuffed zucchini halves.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes until the zucchini is tender and the cheese is golden and bubbly.
Remove from the oven and let cool for 5 minutes before serving. Enjoy your Costa Rican Zapallitos Rellenos Stuffed Zucchini!
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 3843 mg | 167% | |
| Total Carbohydrate | 123.5 g | 45% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 48.8 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1132 mg | 87% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3790 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
