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Zapallitos rellenos
Zapallitos rellenos: round summer squash baked with a filling of their own flesh, onion, pepper, cheese and breadcrumbs
ArgentinianRound green zapallitos, the size of a tennis ball, pile up at every verdulería in Buenos Aires from December to March, and stuffing them is how home cooks turn a cheap summer vegetable into a main course. The shells are blanched, hollowed and refilled with their own flesh fried with onion and red pepper, bound with egg and melting cheese, and topped with breadcrumbs that bake to a crunchy lid. Expect a soft, savoury, slightly creamy filling under a golden crust; serve two per person with a tomato and onion salad or white rice. Overcooking the shells in the first boil is the trap: they collapse in the oven and leak water, so they only get 4 minutes. Round courgettes, eight-ball squash or short fat courgettes all work. The cheeses are usually made with animal rennet; swap in vegetarian versions if needed. Chef's tip: squeeze the chopped flesh in a clean cloth before frying it; drier filling means a firmer, tastier stuffing.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the squash
For the filling
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What you'll need
Spices & pantry
Fresh ingredients (7)
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Method
0/9 doneStep 1: Simmer 8 round courgettes (zapallitos) whole in a large pot of salted water until a skewer pierces the skin but meets resistance in the middle.
4 minStep 2: Drain, cool for a few minutes, then cut off a lid from each and scoop out the flesh with a teaspoon, leaving a 5 mm shell. Turn the shells upside down to drain.
Step 3: Chop the scooped flesh and squeeze it hard in a clean tea towel to remove the water.
Step 4: Heat 2 tbsp sunflower or olive oil in a frying pan over a medium heat and cook 1 onion and 1 red pepper until soft and sweet.
8 minStep 5: Add 1 clove garlic and the squeezed flesh and cook, stirring, until the pan looks dry.
5 minStep 6: Cool the mixture slightly, then stir in 1 egg, 5 ½ oz mozzarella or mild melting cheese, 1 ⅜ oz grated hard cheese, ⅞ oz dried breadcrumbs, ½ tsp salt and 1 pinch ground nutmeg. Heat the oven to 400°F (350°F fan).
Step 7: Pack the filling into the shells, set them in an oiled baking dish and sprinkle with ⅞ oz dried breadcrumbs.
Step 8: Bake until the tops are deep golden and the filling is bubbling at the edges.
25 minStep 9: Scatter with parsley if using and serve hot or warm, two per person.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 16 g
- Carbs
- 22 g
- Fat
- 18 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does zapallitos rellenos take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of round courgettes (zapallitos)?
- Cucumber, same weight (raw dishes only).
- What can I use instead of sunflower or olive oil?
- Vegetable, sunflower or rapeseed oil, same amount (for cooking; keep olive oil for dressings if you have a little).
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