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For Your Costa Rican Party, How About Some Zapallitos Rellenos?
By Jane Goodwin | October 9, 2007
Some people take to ethnic cuisine like a duck takes to water. Others need a little more time to get used to things.
If you make, or order, zapallitos rellenos, you’ll have the best of both worlds.
Zapallitos rellenos is a traditional Costa Rican dish, but the ingredients are all things one can easily find back in the States as well. For those who are not yet used to spicy foods, this recipe is perfect.
Here is a recipe for Zapallitos Rellenos. (Stuffed zucchini) There are hundreds of variations of this dish; if you don’t like this one, look around!
Ingredients:
4 zucchini squashes
1 hard-boiled egg, finely chopped
1/4 cup cheese (any kind; you pick what you like best) grated
1/4 cup milk (skim, 1%, 2%, whole. . . .)
1/4 cup grated parmesian cheese
salt and pepper
1/4 cup fresh whole wheat breadcrumbs
What to do:
Boil the zucchinis until tender. (about 10 minutes.)
When they are cool, cut each in half lengthwise.
Scoop out the insides and place in a strainer. Force the liquid out; get as much as you can.
Put the squash insides, egg, grated cheese and milk in a bowl, and mix well.
Fill the zucchini skins.
Sprinkle with the bread crumbs and parmesian cheese.
If your guests haven’t arrived yet, the zapallitos rellenos can sit and wait. When your company arrives, you can then pop the zapallitos in the oven; they only need to bake for 10 to 15 minutes at 350 degrees, or until the parmesian is browned and the whole squash is heated through. They’re best if you let them ’sit’ for about fifteen minutes after you take them from the oven.
Happy Costa Rican eating!
Sphere ItTopics: Recreation, Food, Pensionado, Costa Rica, Culture, Friends and Family, Destinations, Lifestyle, Travel / Relocation, Retirement Overseas |
