Salvadoran Style Stuffed Zucchini (Calabacitas Rellenas al Estilo Salvadoreño)

Calabacitas Rellenas al Estilo Salvadoreño, or Salvadoran Style Stuffed Zucchini, is a delicious and traditional dish from El Salvador. This recipe combines the flavors of Central American cuisine with the freshness of zucchini, creating a satisfying and flavorful meal.

Salvadoran Style Stuffed Zucchini (Calabacitas Rellenas al Estilo Salvadoreño)

Ingredients

  • 4 medium zucchinis
  • 1 cup cooked and shredded chicken
  • 1/2 cup cooked rice
  • 1/2 cup diced tomatoes
  • 1/4 cup diced bell pepper
  • 1/4 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1/4 cup shredded mozzarella cheese
  • 2 tablespoons olive oil
  • 1/4 cup chopped cilantro

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the zucchinis in half lengthwise and scoop out the seeds to create a hollow center.
  3. In a bowl, mix the shredded chicken, cooked rice, diced tomatoes, bell pepper, onion, garlic, cumin, paprika, salt, and pepper.
  4. Stuff the hollowed-out zucchinis with the chicken and rice mixture.
  5. Place the stuffed zucchinis in a baking dish, drizzle with olive oil, and sprinkle with mozzarella cheese.
  6. Bake for 25-30 minutes until the zucchinis are tender and the cheese is melted and golden brown.
  7. Remove from the oven, sprinkle with chopped cilantro, and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
20g
Protein
15g
Fat
10g

Supplies

Baking dish Knife Cutting board Bowl

Tools

Oven Baking sheet

Serving suggestions

Serve the Calabacitas Rellenas al Estilo Salvadoreño with a side of Salvadoran curtido (cabbage slaw) and rice for a complete meal.

Tips & tricks

For a vegetarian version, replace the chicken with cooked black beans and the mozzarella cheese with a dairy-free alternative.

Cost

$12