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Zapallitos Rellenos

Serves 4 Entree vegetarian

Zapallitos Rellenos

Zapallitos rellenos, a staple of Argentinian summer gardens, transform the humble round zucchini into a comforting dish perfect for a light supper. The hollowed squash is filled with its own tender pulp, mingling with softened onions and breadcrumbs or rice. This dish is a celebration of the season’s bounty, making it a cherished choice during the warm months when gardens are overflowing.

Each bite of zapallitos rellenos offers a pleasant balance of textures: the soft, juicy squash contrasts with the savory, slightly crisp breadcrumb topping. The gentle hint of melted cheese adds a creamy finish, enhancing the natural sweetness of the vegetables. Seasoned with just enough salt, this dish is simple yet satisfying, embodying the freshness of summer in every mouthful.

Ingredients

  • 4round zucchini (zapallitos)
  • 1onion, chopped
  • 4 tbspbreadcrumbs
  • 2 tbspgrated cheese
  • 2 tbspoil
  • to tastesalt

Method

  1. Start by washing the 4 round zucchini thoroughly under running water to remove any dirt. Cut each zucchini in half horizontally to create two equal halves. Using a spoon, carefully scoop out the pulp from each half, leaving a shell about 1 cm thick. Be gentle to avoid breaking the shells. Chop the removed pulp into small pieces and set aside.
  2. In a medium-sized frying pan, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes. Then, add the chopped zucchini pulp to the pan. Cook the mixture, stirring occasionally, until the pulp softens and releases its moisture, which should take another 5-7 minutes.
  3. Remove the pan from heat and transfer the cooked onion and zucchini pulp mixture to a bowl. Add 4 tablespoons of breadcrumbs, 2 tablespoons of grated cheese, and salt to taste. Mix everything well until the breadcrumbs and cheese are evenly distributed and the mixture holds together slightly.
  4. Preheat your oven to 190°C (375°F). Place the hollowed zucchini shells on a baking tray lined with parchment paper or lightly greased. Fill each shell generously with the prepared mixture, pressing down gently to pack it in.
  5. Place the baking tray in the preheated oven and bake for about 30 minutes. You'll know the zapallitos are done when the tops are golden brown and the zucchini shells are tender when pierced with a fork. The filling should also have a slight crust on top.
  6. Remove the zapallitos rellenos from the oven and let them cool slightly before serving. Serve them as a main dish accompanied by a fresh salad for a complete meal. Enjoy the flavors of this traditional Argentinian dish!