Argentinian Stuffed Zucchini (Zapallitos rellenos)
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3/5 |
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40 minutes |
4 |
A tasty stuffed zucchini recipe that brings a distinct Argentinian flair to the table! This appetizer is light, simple to make, full of flavor, and budget-friendly. For best results, choose medium-sized zucchinis that are clean and free of dents or blemishes.
INGREDIENTS
2 pounds Zucchini, medium sized
1 Onion,
a few thick slices of ham
2 Eggs,
1 cup Bread crumbs from fresh bread, or as needed
1 cup Milk,
1 cup grated cheese
1 cup italian style Bread crumbs, as needed
Butter, 1 tablespoon
3 tablespoons Olive oil
Salt and white pepper to taste
PREPARATION
-
Wash the zucchini, slice the end with the stem. Slice the zucchini in halves, lenghtwise.
- Cook the zucchini in boiling salted water for about 6 minutes (the skin from the zucchini should not change).
- Take the zucchini out of the boiling water and place the zucchini halves upside down to drain them, on a flat surface until they have cooled down completely.
- Peel and finely chop the onion. Chop the ham, soak the bread crumbs in the milk. When the zucchini are cold again, spoon their inside out, taking care not to damage their outer skin.
- Drain the zucchini pulp we have scooped out, trying to keep as little water as possible.
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In a skillet heat the butter with the oil, then fry the onion. When the onion is translucent, add the drained zucchini pulp. Add the ham pieces and mix.
Pour this preparation in a bowl; take out the fresh bread crumbs from the milk and add to the preparation. Add the eggs and grated cheese and mix well. -
Arrange the zucchini half shells on a baking sheet and fill them with the stuffing. Sprinkle the italian breadcrumbs over the zucchini, then sprinkle the surface with a few drops of oil.
Put the baking sheet with the stuffed zucchini in the oven and bake until the top becomes golden brown, or about 15 minutes.
