Stuffed Zucchini in the Oven - Pilar Hernández's Chilean Kitchen
This is one of my favorite childhood meals: stuffed zucchini. I almost never make them here because I spent years searching for large zucchini like ours that could be hollowed out and stuffed.
Ingredients · Servings 4
- 4 nice pumpkins, with shiny skin and hard to the touch (in the USA I bought 3 tatumi squash and 2 zucchini)
- 1 onion
- 1 marraqueta or 3 slices of sandwich bread; if it is stale bread, soak it in milk first and squeeze it before using
- 1/2 cup of grated Chanco cheese or similar (in the US, Havarti or Münster)
- sliced cheese for gratinating
- salt, pepper, oil
Method · PT-497395H26S
- Wash and dry the squash.
- In a medium skillet, place the squash and cover halfway with water and a little salt. Cook over medium-high heat for 10-15 minutes; the goal is simply to soften the squash. Drain and let cool enough to handle.
- Preheat the oven to 400 °F or 200 °C.
- In the same pan, heat 1 tablespoon of oil over medium-high heat and brown the diced onion for about 8-10 minutes, stirring occasionally.
- Cut the squash lengthwise and, using a spoon, scrape the "food" from the inside and place it in a bowl.
- Add the bread cut into small pieces, the browned onion, and the grated cheese, stir well, and adjust the seasoning using salt and pepper.
- In an ovenproof dish, arrange the squash halves like little boats. Fill with the mixture and top with the sliced cheese. At this point, you can cover it with plastic wrap and refrigerate it to bake the next day.
- Bake for 25 minutes or until golden brown. If the zucchini have been refrigerated, it will take longer, about 40 minutes.
- Serve with rice.
Kane mentioned that she adds egg to the mixture; I don't usually do that. How do you all make it? This dish is so popular in Chile that I'm sure there are a thousand variations.
Description
A simple and delicious recipe.
