Cantabrian Style Stuffed Zucchini (Calabacines Rellenos a la Cántabra)

Calabacines Rellenos a la Cántabra, or Cantabrian Style Stuffed Zucchini, is a traditional dish from the Cantabria region of Spain. This recipe features tender zucchini stuffed with a flavorful mixture of ground meat, vegetables, and spices, all topped with a rich tomato sauce and baked to perfection.

Gluten Free Dairy Free Main Course Cantabrian Spanish Cuisine Zucchini Recipe Stuffed Vegetables
Cantabrian Style Stuffed Zucchini (Calabacines Rellenos a la Cántabra)

Ingredients

  • 4 medium zucchinis
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 250g ground beef
  • 1 red bell pepper, diced
  • 1 tomato, chopped
  • 1/2 cup cooked rice
  • 1 tsp paprika
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • 1 cup tomato sauce
  • 1/2 cup grated cheese

Instructions

  1. In a large skillet, heat some olive oil over medium heat. Cut the zucchinis in half lengthwise and scoop out the flesh, leaving a shell to stuff. Chop the scooped-out zucchini flesh and set aside.
  2. Add the chopped onion and minced garlic to the skillet and cook until softened. Add the ground beef and cook until browned. Stir in the diced bell pepper, chopped tomato, and the chopped zucchini flesh. Cook for a few minutes.
  3. Stir in the cooked rice, paprika, cumin, salt, and pepper. Remove from heat.
  4. Preheat the oven to 180°C (350°F). Spoon the meat mixture into the hollowed-out zucchini shells and place them in a baking dish.
  5. Pour the tomato sauce over the stuffed zucchinis and sprinkle with grated cheese.
  6. Bake for 25-30 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
  7. Serve the Calabacines Rellenos a la Cántabra hot, accompanied by a fresh green salad.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
20g
Carbohydrates
15g
Fat
18g

Supplies

Baking dish Skillet

Tools

Knife Cutting board Oven

Serving suggestions

Serve the Calabacines Rellenos a la Cántabra with a side of crusty bread and a glass of Spanish red wine for a complete meal.

Tips & tricks

For a vegetarian version, replace the ground beef with cooked lentils or chickpeas for a protein-packed alternative.

Cost

$15