Best Zucchini Relleno Recipes

Costa Rican Zapallitos Rellenos (Stuffed Zucchini) image

Provided by Bergy

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 zucchini
1 hard-boiled egg, finely chopped
1/4 cup cheese (Jack, mozzarello or your choice)
1/4 cup milk
1/4 cup parmesan cheese, grated
salt & pepper
1/4 cup whole wheat fesh breadcrumbs

Steps:

Boil the zucchinis until tender, apprx 8-10 minutes.
let cool, cut in half lengthwise.
Scoop out the insides and place in a strainer, Force as much liquid out as possible.
Combine the squash paste, egg, grated cheese,& milk, mix well.
Fill the zucchini shells.
Sprinkle with the bread crumbs and parmesan cheese (get them ready up to this point and then just pop them in the oven 15 minutes before serving).
Heat in 350F oven for apprx 10-15 minutes or until the parmesan is browned and they are heated through.

Nutrition Facts : Calories 137.5, Fat 6.1, SaturatedFat 3.1, Cholesterol 65.2, Sodium 255.8, Carbohydrate 13.1, Fiber 2.5, Sugar 4, Protein 9.1

Stuffed Zucchini (Zapallitos Rellenos) image

Provided by Lavender Lynn

Categories Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 -3 medium zucchini (courgettes)
2 tablespoons olive oil
1/2 medium onion, finely chopped
3/4 cup breadcrumbs, preferably fresh
1/2 cup milk
1 egg, beaten
salt and pepper, to taste
1/4 cup breadcrumbs, preferable fresh
2 tablespoons butter, melted

Steps:

Bake the zucchini in a preheated 375 degree F 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 a golden brown.
Combine the 3/4 C 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 1/4 C bread crumbs and butter and sprinkle over the zucchini.
Bake in a preheated 375 degree F oven until the topping is golden brown, about 25 minutes.

Nutrition Facts : Calories 276.6, Fat 16.5, SaturatedFat 6, Cholesterol 72.4, Sodium 281.3, Carbohydrate 25.6, Fiber 2.5, Sugar 4.1, Protein 7.5

Zucchini Relleno image

Yield serves 2

Number Of Ingredients 12

Olive oil spray
2 scallions, white and green parts, chopped
1 medium zucchini, quartered lengthwise and cut into 1-inch slices
Sea salt
1 tablespoon chopped fresh cilantro, optional
1/2 medium yellow bell pepper, cored, seeded, and cut into 1/2-inch strips
4 to 8 ounces mozzarella or other cheese, grated
One 15-ounce can pinto beans, drained and rinsed
2 green chiles, stemmed, seeded, and chopped (try Anaheim or poblano)
2 medium tomatoes, chopped, or one 15-ounce can diced tomatoes, drained
2 or 3 fresh oregano sprigs
2 corn or whole wheat tortillas

Steps:

Preheat the oven to 450°F.
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Scatter the scallions in the pot.
Spread the zucchini in a layer and season lightly with salt. Sprinkle with cilantro, if using.
Scatter in the bell pepper strips and top with half of the cheese. Cover with the pinto beans. Blanket with the green chiles.
Add the rest of the cheese and top with the tomatoes. Tuck the oregano sprigs in the crevices.
Spray each side of the tortillas with olive oil. Cut the tortillas in half and roll each half separately. Position the rolled tortilla halves on top of the other ingredients in the pot. Spray well with olive oil.
Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Calories: 500
Protein: 30g
Carbohydrates: 66g
Fat: 19g
Cholesterol: 50mg
Sodium: 153mg
Fiber: 16g

Uruguayan Stuffed Zucchini (Zapallitos Rellenos) image

Provided by spatchcock

Categories Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 -3 medium zucchini
2 tablespoons olive oil
1/2 medium onion, finely chopped
3/4 cup breadcrumbs, preferably fresh
1/2 cup milk
1 egg, beaten
salt & freshly ground black pepper
1/4 cup breadcrumbs, preferably fresh
2 tablespoons butter, melted

Steps:

Bake the zucchini in a preheated 375F 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 oven until the topping is golden brown, about 25 minutes.