In recipes, this time we bring you a delicious Chilean recipe: stuffed Italian squash! This dish is an excellent alternative to enjoy a healthy, balanced and light lunch. It is made with a specific zucchini variety, but you can prepare it with the one you find in the market. It is very traditional in Chilean houses and families, as the pumpkin are a national crop known for its high nutritional content and its versatility in the kitchen during all the stations of the year. If you want to take advantage of all its flavor and benefits, keep reading and discover how to do Italian stuffed pumpkin!
| 🚻 3 Diners | 🕘 45m | 🍵 Media | 🤯 |
| INGREDIENTS TO MAKE ITALIAN PALLO FILLING: |
| 3 paps 1 onion 2 varied peppers (green, red and/or yellow) 250 grams of ground meat 1 pinch of salt 1 pinch of pepper 1 pinch of cumin 4 tablespoons tapes of breadcrumbs 2 tablespoons soup of milk 2 eggs Parmesan cheese (optional) |
| ADDITIONAL CHARACTERISTICS: Average cost, |
INGREDIENTS TO MAKE ITALIAN PALLO FILLING:
1. To start washing the squash very well, cut the tips and wear them in half. Be very careful, take the filling of each one leaving the edges not very thin to hold on the oven tray. Sprinkle salt and pepper on top.
2. Wash the onion and peppers and cut them into medium cubes. Suffle all the vegetables with the pulp you removed from the pumpkin. Add salt, pepper and cumin to flavor.
3. When the onion is transparent add the ground meat and sauté for a few minutes until the meat is dark.
Trick: You can give an extra flavor to the meat by adding bay leaves.
4. Mix the egg, bread and milk in a separate bowl. Add salt and pepper.
5. Once the vegetable sofrito is ready, watch it in the bowl with the rest of the ingredients and mix very well.
6. Fill the zucchini with the mixture and take them to the oven at 180 ºC for 30 minutes or until they are soft.
Trick: If you have an electric oven you can gratin them about 10 minutes with grated cheese.
7. When the Italian squash stuffed from the oven, let them rest for about 5 to 10 minutes to finish their cooking process and serve while they are still warm.
