Calabacines Rellenos

Tender zucchini, meaty filling bound by tomato and scented with smoked paprika. The cheese crust should be golden brown and the vegetable flesh should mash easily under a fork.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 624
• Protein: 26 g
• Carbs: 17 g
• Fat: 49 g

Ingredients

• 4 piece Zucchini ( halved and hollowed )
• 400 g Pork and beef stuffing ( fresh )
• 1 piece Onion ( finely minced )
• 2 piece Garlic ( minced )
• 2 piece Round tomato ( small dice )
• 100 g Emmental cheese ( shredded )
• 2 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 g Manchego Cheese ( grated )

Instructions

1. Zucchini preparation

   Preheat the oven to 200°C. Cut the zucchinis in half lengthwise. Scoop out the center with a spoon, being careful not to pierce the skin. Coarsely chop the recovered flesh.

2. Sautéing aromatics

   In a skillet with olive oil, sauté the chopped onion and minced garlic. When the onion becomes translucent, add the chopped zucchini flesh.

3. Cooking the meat

   Add the pork and beef stuffing. Sear over high heat to brown the meat. Sprinkle with smoked paprika and season with salt and pepper.

4. Reducing the sauce

   Stir in the diced tomatoes. Simmer over medium heat until the vegetable juices are reduced and the sauce coats the spoon.

5. Filling and browning

   Generously fill the zucchini shells with the stuffing. Sprinkle with grated emmental and manchego. Bake for 30 minutes until the cheese is browned and the zucchini is tender.

Chef's tips

• Do not pierce the zucchini skin when hollowing them out, or they will leak all the juices.
• If the filling releases too much fat, drain it slightly before stuffing the vegetables.

Storage

Keep for 3 days in the fridge in a closed container. Reheat gently in the oven to maintain the vegetable's texture.