Zapallitos Rellenos I

== Description ==
Stuffed zucchini
* Serves 4 to 6
== Ingredients ==
* 2 – 3 medium zucchini (courgettes)
* 2 tbsp (30 ml) olive oil
* ½ medium onion, finely chopped
* ¾ cup (180 ml) bread crumbs, preferably fresh
* ½ cup (250 ml) milk
* 1 egg, beaten
* salt and freshly ground pepper to taste
=== Topping ===
* ¼ cup (60 ml) bread crumbs, preferably fresh
* 2 tbsp (30 ml) butter, melted
== Directions ==
# Bake the zucchini in a preheated 375°F (190°C) oven for 30 minutes, until soft but not mushy.
# Set aside to cool.
# Meanwhile, heat the olive oil in a skillet over moderate heat and saute the onion until golden brown.
# Combine the bread crumbs, milk, egg, cooked onion, salt, and pepper in a bowl, stirring to combine.
# Slice the zucchini in two lengthwise and scoop out the pulp.
# Chop the pulp coarsely and stir into the bread crumb mixture.
# Fill the zucchini shells with the mixture.
# For the topping, combine the bread crumbs and butter and sprinkle over the zucchini. 
# Bake in a preheated 375°F (190°C) oven until the topping is golden brown, about 25 minutes.
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Category:Uruguayan Vegetarian
Category:Uruguayan Appetizers
Category:Zucchini Recipes
Category:Onion Recipes
Category:Breadcrumb Recipes
Category:Milk and cream Recipes
Category:Egg Recipes
Category:Recipes that need photos