Zapallitos Rellenos

This recipe was originally made with these large round looking zucchini, but I couldn't find them anywhere near where I live, so I just used long green zucchini. They still worked.



               
- 4 medium green zucchini
- 1/2 tablespoon oil
- 1/2 red capsicum, diced small
- 1/2 onion, diced small
- 1 clove garlic
- pinch of chilli flakes
- salt and pepper
- 1/4 cup parmesan cheese (reserve 2 tablespoons for on top)
- 1/2 tablespoon chopped parsley
- 1/2 an egg, lightly beaten
- 1 tablespoon bread crumbs




1. Boil the zucchini in salted water until just tender and cool enough to handle. cut in half lengthways and scoop out the pulp. Chop this pulp, drain it and reserve it to use later.




2. In a large frypan, heat the oil and sauté the onion, capsicum, and salt until soft. Add the garlic and the reserved pulp. Remove from the heat and season with chilli flakes, salt and pepper. Cool for a few minutes and add 2 tablespoons of mozzarella, parsley, egg, and breadcrumbs. Mix thoroughly.




3. Place zucchini shells on a lined baking tray. Fill with the mixture made in step 2 and sprinkle with remaining cheese.




4. Bake at 200 degrees celcius for approximately 20 minutes until the cheese is gold.