Uruguayan Stuffed Zucchini Zapallitos Rellenos
Discover the irresistible flavors of Uruguayan Stuffed Zucchini, or Zapallitos Rellenos, a hearty and wholesome dish that embodies the comfort of traditional South American cuisine. This recipe features tender, round zucchinis hollowed and stuffed with a savory mix of ground beef, sautéed vegetables, fluffy cooked rice, and a blend of Parmesan and mozzarella cheeses. A sprinkling of breadcrumbs and a golden, melted cheese topping elevate this dish to a crowd-pleasing favorite. Easy to customize with ground chicken or turkey, these stuffed zucchinis are baked to perfection, creating a flavor-packed meal ideal for weeknights or special gatherings. Serve these zapallitos hot and garnish with fresh parsley for a dish as visually stunning as it is delicious. Perfect for anyone looking to explore international flavors, this recipe offers a delightful culinary journey straight to Uruguay!
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Recipe Information
Ingredients
- 6 whole round zucchinis (zapallitos or regular zucchini)
- 2 tablespoons olive oil
- 1 medium onion
- 1 medium red bell pepper
- 2 whole garlic cloves
- 300 grams ground beef (or ground chicken/turkey for variation)
- 1 cup cooked rice
- 1 cup grated Parmesan cheese
- 1 cup mozzarella cheese
- 1 large egg
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchinis thoroughly and cut off the tops, creating small caps. Scoop out the pulp inside using a spoon, leaving a hollow shell. Reserve the pulp for later use.
Bring a large pot of salted water to a boil. Blanch the hollowed zucchinis and their tops for 2-3 minutes, then remove and set aside to cool on a clean towel.
Finely chop the reserved zucchini pulp, onion, red bell pepper, and garlic.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion, red bell pepper, and garlic, and sauté until softened, about 5 minutes.
Add the chopped zucchini pulp and cook for another 5 minutes, letting any excess liquid evaporate. Stir in the ground beef and cook until browned and fully cooked, breaking it up into small pieces.
Remove the skillet from the heat and stir in the cooked rice, half the grated Parmesan cheese, the egg, paprika, salt, black pepper, and chopped parsley. Mix well to combine.
Spoon the filling mixture into each hollowed zucchini shell, packing it tightly. Sprinkle the tops with breadcrumbs and the remaining Parmesan cheese. Place the zucchini caps on the side or on top for decoration.
Arrange the stuffed zucchinis in a greased baking dish. Cover with aluminum foil and bake for 20 minutes.
Remove the foil, sprinkle the tops with shredded mozzarella cheese, and return to the oven. Bake uncovered for an additional 15 minutes, or until the cheese is golden and bubbling.
Remove from the oven and let cool for 5 minutes before serving. Enjoy a taste of Uruguay!
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.5 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 433 mg | 33% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 854 mg | 18% | |
*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.
