Costa Rican Zapallitos Rellenos Stuffed Zucchini Recipes

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.

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.

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.

Steps:

• Cut ends off zucchini and trim to same length, wash and drain.
• Boil in lightly salted water for 10 minutes or until half cooked, drain and cool (you may dip in ice water to help cool).
• Slice in half lengthwise and scoop pulp into a colander to drain a little.
• Leave about 1/4 inch thick walls in the zucchini, make them like a boat.
• In a bowl mix pulp, ham, parsley, basil, breadcrumbs, eggs and all of the parmesan except 2 tablespoons.
• Add nutmeg, salt and pepper to taste, stir well (I only use about 1/4 teaspoon of nutmeg, but use to your taste, or leave out).
• In a saucepan melt 1/4 C of the butter, stir in the flour, gradually stir in milk and stir over low heat until it has thickened and is bubbly.
• Gradually stir sauce into zucchini mixture, add more bread crumbs if mixture is not thick enough to spoon.
• Useing a spoon fill zucchini shells with the mixture and arrange themm side by side in a shallow buttered baking dish.
• Sprinkle with remaining parmesan cheese and bake at 350 for 1/2 hour, serve hot.
• For an added touch mix 2 or 3 tablespoons of finely grated mozzarella cheese with the 2 tablespoons of parmesan then sprinkle on top.