Stuffed Zucchini Zapallitos Rellenos
Delight your taste buds with Stuffed Zucchini Zapallitos Rellenos, a hearty and flavorful dish that brings together the vibrant flavors of fresh round zucchini, seasoned ground beef, and creamy cheeses. These hollowed-out zucchini shells are blanched for tenderness, stuffed with a savory mixture of sautéed onions, garlic, tomato paste, and comforting cooked rice, then topped with gooey mozzarella and crisp breadcrumbs for a golden, bubbly finish. Perfect as a wholesome main course or an impressive side dish, this recipe is a satisfying way to elevate weeknight dinners or entertain guests. With its blend of Italian-inspired seasonings, nutritious ingredients, and a 40-minute bake time, Stuffed Zucchini is both an easy and delicious addition to your cooking repertoire.
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Recipe Information
Ingredients
- 4 pieces round zucchini (zapallitos)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 250 grams ground beef
- 2 tablespoons tomato paste
- 150 grams cooked white rice
- 50 grams grated Parmesan cheese
- 100 grams grated mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Wash the round zucchinis thoroughly. Cut off the tops (reserve them as lids) and carefully scoop out the flesh using a spoon, leaving a 1/4-inch thick shell. Chop the scooped-out flesh and set aside.
Bring a pot of water to a boil and blanch the zucchini shells and lids for 3–5 minutes until slightly softened. Drain and set aside to cool.
Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3 minutes.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5–7 minutes.
Stir in the chopped zucchini flesh, tomato paste, Italian seasoning, paprika, salt, and black pepper. Cook for another 5 minutes until well combined and the zucchini flesh has softened.
Remove the skillet from heat and mix in the cooked rice, grated Parmesan cheese, and half of the grated mozzarella cheese. Adjust seasonings to taste.
Place the blanched zucchini shells on a baking tray lined with parchment paper. Stuff each shell generously with the filling mixture.
Top each stuffed zucchini with the remaining mozzarella cheese and a sprinkling of breadcrumbs for added crunch.
Bake in the preheated oven for 30 minutes, or until the stuffing is heated through and the cheese on top is melted and golden brown.
Garnish with fresh chopped parsley before serving and place the reserved zucchini lids on top (optional). Serve warm.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 1057 mg | 46% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 5.8 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 379 mg | 29% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 685 mg | 15% | |
*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.
