Stuffed Zucchini South American Style 😋 The Cousin of Zapallitos Rellenos

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy, while processed cheese is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a more affordable option.

rice

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa is a protein-rich alternative, while couscous is often less expensive.

Clean the zucchini and cut them into halves lengthwise.

Using a spoon or a melon baller, carefully scoop the flesh out. Trim the bottom if you wish.

Chop the zucchini flesh, including the green strips you just cut off from the bottom.

On medium, heat the olive oil and fry the chopped onions until they start to change color.

Add the chopped garlic and fry for 30 seconds.

Then add the meat and keep stirring until it turns grey.

Add the paprika, black pepper, and mix.

Add the smoked paprika, the nutmeg, and mix again.

Squeeze the liquid out of the zucchini flesh and add to the meat. Mix.

Season with salt and cook covered on low for about 30 minutes or until the meat is done. Let it cool a bit.

Prepare the white sauce: On medium, heat the butter and add the flour. Stir quickly to avoid lumps.

Once the roux is turning a bit darker, pour in the milk. Keep stirring.

Season with salt, white pepper & nutmeg. Set aside once the sauce starts boiling and gets thicker.

Heat your oven to 200C / 400F.

Place the zucchini boats on a baking sheet lined with parchment paper. Rub them with a little olive oil both inside & outside. Season with salt & pepper.

Spoon the meat filling in them evenly, tapping their top with your spoon for a nice shape.

Spoon some of the white sauce on each.

Bake them for about 15 minutes, then place the cheese on top, or bake them for the entire time with cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens