Thursday, April 17, 2008

Stuffed Zucchini (Zapallitos Rellenos)

Yield 4 - 6.


2 x -3 medium zucchini (courgettes)
2 tbl (30 ml) olive oil
1/2 med onion, finely chopped
3/4 cup (180 ml) bread crumbs, preferably fresh
1/2 cup (250 ml) milk
1 x 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


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 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 (190C) oven until the topping is golden brown, about 25 minutes.

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