Zapellitos Rellenos

An adaptation of a zuell-known South American recipe, Zapellitos Rellenos (sah-pehl-eet-ose rell-yain-ose) is a delightful vegetable accompaniment to any veal or poultry dish.

6 large courgettes

2,oz. plus

1 tablespoon butter, melted

1 garlic clove, crushed

4 oz. cups dry breadcrumbs

1 tablespoon chopped fresh basil

6 oz. Fontina cheese, grated vt – – 1 teaspoon salt -2 teaspoon black pepper

2 eggs, lightly beaten

With a sharp knife, cut the courgettes in half lengthways and carefully hollow out the flesh to within }-inch of the skin.

Set the shells aside.

Chop the flesh and, using the back of a wooden spoon, press the flesh to extract as much juice as possible and drain it away. Set the flesh aside.

Preheat the oven to fairly hot 400 F (Gas Mark 6,200:C). With the tablespoon of butter, grease a large shallow baking dish.

In a medium-sized mixing bowl, com-bine the chopped courgette flesh, garlic, breadcrumbs, basil, cheese, salt, pepper, eggs and half of the remaining melted butter. Using a wooden spoon, beat the ingredients until they are thoroughly blended.

Arrange the courgette shells, skin side down, on the bottom of the baking dish. Stuff the shells with the breadcrumb and cheese mixture and pour the remaining butter over them.

Cook in the oven for 20 to 30 minutes or until the top is bubbling and brown.

Remove the dish from the oven and serve immediately.

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