STUFFED ZUCCHINI (ZAPALLITOS RELLENOS)
Make and share this Stuffed Zucchini (Zapallitos Rellenos) recipe from Food.com.
Provided by Lavender Lynn
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bake the zucchini in a preheated 375 degree F oven for 30 minutes, until soft but not mushy.
- Set aside to cool.
- Meanwhile, heat the olive oil in a skillet over moderate heat and saute the onion until a golden brown.
- Combine the 3/4 C bread crumbs, milk, egg, cooked onion, salt, and pepper in a bowl, stirring to combine.
- Slice the zucchini in two lengthwise and scoop out the pulp.
- Chop the pulp coarsely and stir into the bread crumb mixture.
- Fill the zucchini shells with the mixture.
- For the topping, combine the 1/4 C bread crumbs and butter and sprinkle over the zucchini.
- Bake in a preheated 375 degree F oven until the topping is golden brown, about 25 minutes.
Nutrition Facts : Calories 276.6, Fat 16.5, SaturatedFat 6, Cholesterol 72.4, Sodium 281.3, Carbohydrate 25.6, Fiber 2.5, Sugar 4.1, Protein 7.5
URUGUAYAN STUFFED ZUCCHINI (ZAPALLITOS RELLENOS)
Make and share this Uruguayan Stuffed Zucchini (Zapallitos Rellenos) recipe from Food.com.
Provided by spatchcock
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Bake the zucchini in a preheated 375F oven for 30 minutes, until soft but not mushy.
- Set aside to cool.
- Meanwhile, heat the olive oil in a skillet over moderate heat and saute the onion until golden brown.
- Combine the bread crumbs, milk, egg, cooked onion, salt, and pepper in a bowl, stirring to combine.
- Slice the zucchini in two lengthwise and scoop out the pulp.
- Chop the pulp coarsely and stir into the bread crumb mixture.
- Fill the zucchini shells with the mixture.
- For the topping, combine the bread crumbs and butter and sprinkle over the zucchini.
- Bake in a preheated 375F oven until the topping is golden brown, about 25 minutes.
COSTA RICAN ZAPALLITOS RELLENOS (STUFFED ZUCCHINI)
Make and share this Costa Rican Zapallitos Rellenos (Stuffed Zucchini) recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil the zucchinis until tender, apprx 8-10 minutes.
- let cool, cut in half lengthwise.
- Scoop out the insides and place in a strainer, Force as much liquid out as possible.
- Combine the squash paste, egg, grated cheese,& milk, mix well.
- Fill the zucchini shells.
- Sprinkle with the bread crumbs and parmesan cheese (get them ready up to this point and then just pop them in the oven 15 minutes before serving).
- Heat in 350F oven for apprx 10-15 minutes or until the parmesan is browned and they are heated through.
Nutrition Facts : Calories 137.5, Fat 6.1, SaturatedFat 3.1, Cholesterol 65.2, Sodium 255.8, Carbohydrate 13.1, Fiber 2.5, Sugar 4, Protein 9.1
COSTA RICAN JALAPENO PEPPER STEAK
I came across this recipe in Costa Rica And asked the chef for his recipe.It turned out he was also Canadian.Delicious and easy to make. Try it.
Provided by Ray G
Categories Steak
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Grill, broil or pan fry steaks to your preference.
- In a fry pan add butter chopped onion and chopped jalapeno (if less heat wanted seed and devein peppers) and cook for 1-2 minutes.
- Add evaporated milk and chicken cube to pan and bring to boil stirring often.
- Lower heat and simmer for about 2 minutes.
- Place pre cooked steaks in sauce and heat through.
- Place steak on platters and pour sauce over steaks.
- Serve with rice and broccoli.
- Enjoy.
Nutrition Facts : Calories 122.5, Fat 8.5, SaturatedFat 5.2, Cholesterol 24.7, Sodium 564, Carbohydrate 9.1, Fiber 1.1, Sugar 3, Protein 3.2
PLATANOS MADUROS (COSTA RICAN FRIED RIPE PLANTAINS)
I learned to make these from my friend Adrián Marchena while I spent a semester of college in Puntarenas, Costa Rica. I have not personally made these, but I stood next to him in his kitchen as he gave me step-by-step instructions. These are sweet, and almost dessert-like. You can find plantains in most local supermarkets in the produce section, and they look like bananas, but are more of a vegetable. They are quite frequently eaten by Costa Ricans, or "ticos" with meals that include gallo pinto (rice and black beans) and some meat product. I LOVE these!
Provided by godsjoyfulkid
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Heat vegetable oil in skillet over medium heat.
- Fully peel plantains, and cut them diagonally into approximately 1-inch wide pieces, working your way down the length of the plantain. (NOT length-wise slices).
- Carefully place pieces of plantain in skillet.
- Flipping often, fry plantains until golden brown. The Plantains will be rather mushy - they're supposed to be.
- *They will be sweet - the riper the plantains, the sweeter they will be. (They will NOT taste like patacones, if you've tried those) If you prefer them sweeter, you can sprinkle with sugar before cooking.
Nutrition Facts : Calories 368.7, Fat 17.7, SaturatedFat 2.5, Sodium 7.2, Carbohydrate 57.1, Fiber 4.1, Sugar 26.9, Protein 2.3
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