A seasonal classic in Chilean cuisine, these stuffed Italian zucchinis are undeniably a must-have for any family meal.
Contents
How to make Baked Stuffed Zucchinis?
Traditionally, stuffed Italian zucchinis use a mixture of ground meat and rice, but this can be replaced with a blend of mushrooms, eggs, or assorted vegetables according to taste, always delicious.
Nutritional Information
Category: Main Dishes
Cuisine: Chilean
Calories: 350
Preparation: 45 minutes
Cooking: 30 minutes
Servings: 4 people
Stuffed Zucchinis with Rice and Meat Recipe
Ingredients
- 2 large Italian zucchinis
- 200 g ground meat
- 4 slices of cheese
- 1 ½ cups cooked granulated rice
- 1 clove of minced garlic
- ½ diced onion
- ½ teaspoon paprika
- ¼ teaspoon oregano
- Oil
- Salt
- Pepper
Preparation
- In a large pot, add the Italian zucchinis and cover with water. Bring to a boil and cook for about 10 to 15 minutes, depending on size. Remove from water and cool to room temperature. Cut in half lengthwise and carefully remove the interior without breaking the skin. Mash with a fork and set aside.
- In a large skillet, add a splash of oil and sauté the diced onion for about 2 minutes, stirring with a wooden spoon. Add the minced garlic, ground meat, paprika, oregano, salt, and pepper to taste. Stir to combine and cook over medium-low heat for about 10 minutes.
- Add the mashed interior of the Italian zucchinis and the cooked rice to the skillet. Stir everything to combine, turn off the heat, and set aside covered.
- Place the zucchini shells in an ovenproof dish, fill the halves with the meat and rice mixture, cover everything with crumbled or grated cheese. Bake in a preheated oven at 200°C (396°F) for about 10 to 15 minutes, until the cheese is golden brown on the surface.
- Serve the stuffed Italian zucchinis immediately, either alone or accompanied by salads or French fries.
How many calories does an Italian Zucchini have?
Italian zucchinis, also known as courgettes or zucchinis, contain only 17 calories per 100 grams of raw vegetable, making them an excellent choice to include in your diet if you’re looking to control your calorie intake.
Did you know?
Interestingly, despite its name, the Italian zucchini (“cucurbita pepo”) is a fruit native to southern North America and Mesoamerica, where it has been cultivated for thousands of years from wild varieties found in Mexico and Texas.
