Stuffed courgettes

Name: Stuffed courgettes (Zapallitos rellenos)
Cuisine: Chilean
Ingredients: 2 large courgettes (zucchini); 2 large courgettes (zucchini); 30 ml/2 tbsp olive oil; 2 garlic cloves, finely chopped; 1 onion, peeled and chopped; 5 ml/1 tsp dried oregano; 5 ml/1 tsp ground cumin; 675 g/1½ lb/3 cups minced (ground) beef; 2 eggs; 60 ml/4 tbsp freshly grated Parmesan cheese; Tomato and Onion Salad, to serve; salt and black pepper; salt and black pepper

Zapallitos rellenos

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

Every Chilean home has its own version of this long-standing family favourite. In this recipe the vegetables are filled with savoury beef and topped with melted cheese.

Ingredients

2 large courgettes (zucchini)
30 ml/2 tbsp olive oil

Americas
Chile
Main course
Gluten-free

Method

Wash the courgettes and trim off the ends. Place them, whole, in a pan of salted cold water, bring to a simmer and cook for 5–10 minutes, until the flesh is tender but still firm.
Remove the courgettes from the pan with a slotted spoon and set aside. When cool enough to handle, cut in half lengthways and use a spoon to remove all the white flesh, reserving it f

Energy 479kcal/1997kJ; Protein 47g; Carbohydrate 5g, of which sugars 4g; Fat 30g, of which saturates 11g; Cholesterol 223mg; Calcium 171mg; Fibre 1g; Sodium 272mg