Zucchini Relleno Recipes

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

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 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:

• 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.