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Meat, Americas

Zapallitos rellenos (stuffed round zucchini with rice)

Zapallitos rellenos are round Argentine squash stuffed with ground beef and baked with melted cheese, served with rice. This easy recipe takes 60 minutes for 4 people, at a cost of €2.90 per person. The key to success is a dry filling and shells that are only lightly parboiled so they hold their shape in the oven.

Tonight, we're stuffing little round squash the Argentine way, zapallitos rellenos baked with melted cheese.

Zapallitos rellenos (stuffed round zucchini with rice)
Total time
1 h
Difficulty
Easy
Cost per person
€2.90
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

Round zucchini turns into a complete little meal once stuffed. Its soft flesh contrasts with the melted cheese topping and the beef filling seasoned with garlic and parsley. There's a touch of Argentina on the plate, where this dish is traditionally made in summer when zapallitos are in season.

This recipe works well for a weeknight dinner that feels a bit different without requiring any special technique. Kids generally enjoy eating a stuffed vegetable, especially one topped with melted cheese, and the quantities easily stretch to feed the whole family. Rice on the side rounds out the meal with no extra effort.

The ingredients

4 people

Fruits and vegetables

  • Round zucchini (or small zucchini) 8
  • Onion 1
  • Garlic 2 cloves
  • Parsley 3 sprigs

Butcher

  • Ground beef 300 g

Pantry

  • Crushed tomatoesoften in the pantry 100 g
  • Riceoften in the pantry 250 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Shredded Swiss cheese 120 g

Allergens Lactose

The step by step recipe

  1. Cut a cap off the top of each zucchini, scoop out the flesh with a spoon, and parboil the shells for a few minutes in salted boiling water. 6 min

    Keep the scooped flesh, it goes into the filling.

  2. Sauté the onion, garlic, and chopped zucchini flesh, then add the beef, tomatoes, parsley, salt, and pepper. 10 min

    Let the zucchini's water fully evaporate, the filling needs to be dry.

  3. Fill the zucchini with the mixture, top with shredded Swiss cheese, and arrange them in an oiled baking dish.

    Pack the filling down firmly with the back of the spoon to avoid gaps.

  4. Bake at 190°C until the cheese is golden and bubbling. 25 min

    Add a little water to the bottom of the dish so the zucchini stay tender.

  5. Meanwhile, cook the rice in salted water and serve it alongside the zucchini. 11 min

    Stir a little parsley into the rice for extra freshness.

Our tips to get it right

  • Pick round zucchini that are firm and similar in size, they'll cook at the same rate and stand upright more easily in the dish.
  • If the filling still looks wet once cooked, let it simmer a few more minutes before stuffing the zucchini, otherwise the liquid will soften the shells in the oven.
  • Use a baking dish just large enough to fit the zucchini snugly against each other, they'll stay upright while baking.

The variations

  • Swap the ground beef for ground turkey or pork, the filling stays just as satisfying with a lighter flavor.
  • For a vegetarian version, replace the meat with cooked lentils or extra rice mixed with finely chopped vegetables.
  • For a faster version, use regular zucchini halved lengthwise instead of hollowed round zucchini, they'll cook more quickly.

What to serve it with

  • Plain white rice
  • Fresh green salad
  • A glass of lemon water

Storage

Zapallitos rellenos keep for 2 to 3 days in the refrigerator in a sealed container. They freeze well, either before or after baking with cheese. Reheat them in the oven so the shells don't turn soggy.

Questions about this dish

Can I use regular zucchini instead of round zucchini?

Yes, just cut them in half lengthwise and scoop out the flesh before stuffing. Baking time will be a bit shorter, so keep an eye on the cheese.

Can zapallitos rellenos be made ahead of time?

Yes, you can stuff them several hours ahead and keep them refrigerated until baking. Add a few extra minutes of baking time if they go in cold.

How do I keep the zucchini from releasing too much water?

Parboil the shells only briefly so they don't get soggy, and salt the chopped zucchini flesh at the end of cooking to limit the liquid released.

What cheese can I use instead of Swiss cheese?

A good melting cheese like shredded Gruyère or mozzarella works just as well. Pick one that browns nicely without becoming too runny.

How long does it take to make a dish of zapallitos rellenos with rice?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a dish of zapallitos rellenos with rice?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a dish of zapallitos rellenos with rice cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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