filled green round zucchini

zapallito relleno ingr zapallito rellenoooo

Serves 4

  • 4 zucchini
  • 4 onions
  • 2 eggs
  • 200 g ham
  • 200 g soft cheese
  • parmesan
  • 4 garlic cloves
  • parsley
  • olive oil
  • salt
  • 4 tbsp flour
  • 4 glasses of milk

1 hervir los zapallitos

Heat salted water in a saucepan. When it starts to boil, add the zucchini and let them cook for 15 minutes to soften.

2 cortar por la mitad

Then strain and cut them in half to make two small boats.

3 picar 2 picar cebolla 4 rehogar cebolla y zapallitos 5 rehogado

When they are cold, take out the zucchini pulp with a spoon. Remove the seeds.

Finally chop the zucchini pulp and the onions and fry it lightly in a pan with olive oil.

6 añadir harina 7 tostar harina

Add two tablespoons of flour and stir it until toasted.

8 añadir leche 9 añadir leche 10 añadir leche

Pour the milk slowly, stirring constantly, until it forms a béchamel sauce.

11 añadir jamon queso y huevo duro 12 mezclar y añadir perejil

Add cheese, ham, parsley and boiled egg. Mix everything, taste it and add salt if required.

13 rellenar y espolvorear parmesano

When the béchamel sauce is ready (not too soft nor too thick) filled the small boats. Sprinkle over grated Parmesan and brown it in the oven.

If there’s a step in this recipe that is not clear or can be improved, please, write a comment.
Thank you