In Argentina where this recipe originates, this dish is made with round courgettes called Zapallitos redondos, a rare summer squash variety from South America. But you can use other round green courgettes instead.
4 people made this
8 round green courgettes
2 vegetable stock cubes
3 tablespoons corn oil
1 onion, minced
salt and pepper
50g grated cheese
Method Prep:10min › Cook:25min › Ready in:35min
Preheat oven to 200 C / Gas 6. Lightly oil a roasting pan.
Cut the courgettes in half. Bring a large pot of water to the boil and add vegetable stock cubes. Add courgette halves and cook for 3 minutes.
Remove courgette halves with a slotted spoon and place in a colander to drain. Let cool then carefully hollow them out with a spoon, leaving a thick wall. Chop the pulp.
Heat oil in a frying pan and saute the chopped onion together with the pulp. Add salt and pepper to taste. Remove from the hob.
Add egg, cheese and breadcrumbs, reserving a little for the topping. Mix filling and place courgettes in the roasting pan. Loosely fill them with the mixture. Sprinkle with the reserved grated cheese and breadcrumbs.
Bake in the preheated oven till browned, about 20 minutes.