Calabacines Rellenos

Calabacines Rellenos are delicious stuffed zucchinis filled with a savory mixture of vegetables, rice, and spices, making them a wholesome and satisfying vegetarian dish. Their vibrant flavors and appealing presentation make them a perfect choice for a light lunch or dinner.

Ingredients

• Zucchini - 2 medium
• Olive oil - 2 tablespoons
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Red bell pepper - 1 small, diced
• Tomato - 1 medium, diced
• Cooked rice - 100 grams
• Chickpeas - 100 grams, drained and rinsed
• Paprika - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped
• Grated cheese (optional) - 30 grams

Steps

1. Preheat the oven to 180°C (350°F).
2. Cut the zucchinis in half lengthwise and scoop out the seeds to create boats, reserving the flesh.
3. Heat olive oil in a pan over medium heat. Add diced onion and minced garlic, sautéing until translucent.
4. Add the diced red bell pepper and reserved zucchini flesh to the pan, cooking for about 5 minutes until softened.
5. Stir in the diced tomato, cooked rice, chickpeas, paprika, cumin, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld.
6. Remove from heat and mix in chopped parsley.
7. Stuff each zucchini boat with the vegetable mixture, pressing down gently to pack it in.
8. Place the stuffed zucchinis on a baking tray lined with parchment paper. If using, sprinkle grated cheese on top.
9. Bake in the preheated oven for 20 minutes until the zucchinis are tender and the tops are golden.
10. Remove from the oven and allow to cool slightly before serving.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from the vegetables, promoting overall health.
• High in fiber and plant-based protein, which aids in digestion and keeps you full longer.

Tags