Ingredients for Costa Rican Zapallitos Rellenos Stuffed Zucchini
- Zucchini
- Hard Boiled Egg
- Cheese
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- Salt & Pepper
- Breadcrumbs
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How to Make Costa Rican Zapallitos Rellenos Stuffed Zucchini
- Boil 2 medium zucchini (about 1 pound total) until tender, approximately 8-10 minutes. Drain well.
- Let the zucchini cool slightly, then carefully cut them in half lengthwise.
- Using a spoon, scoop out the flesh of the zucchini, leaving about a 1/4-inch border. Place the scooped zucchini in a fine-mesh strainer and gently press out as much excess liquid as possible.
- In a medium bowl, combine the scooped zucchini (about 1 cup), 1 large egg, 1/2 cup grated cheddar cheese, 1/4 cup milk, and salt and pepper to taste. Mix well.
- Fill each zucchini half generously with the zucchini mixture.
- Sprinkle the stuffed zucchini with 1/4 cup bread crumbs and 1/4 cup grated Parmesan cheese.
- Heat oven to 350°F (175°C). Bake for 10-15 minutes, or until the Parmesan cheese is golden brown and the zucchini are heated through.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
16g
Fat
15g
Carbs
4g
