Colombian-Style Stuffed Zucchini Recipe

Recipe: Colombian-Style Zucchini Rellenos

Ingredients

• 4 medium zucchini (about 7 ounces each), halved lengthwise
• 8 oz 90% lean ground beef
• Kosher salt, to taste
• 1/4 teaspoon ground cumin
• 3 garlic cloves, minced
• 2/3 cup diced onion
• 2 cups plum tomatoes, finely chopped (or canned tomatoes, drained and chopped)
• 1 teaspoon olive oil
• Freshly ground black pepper, to taste
• 1/4 cup low-sodium chicken broth (for steaming)
• 2 hard-boiled eggs, chopped

Instructions

1. Using a small spoon or a melon baller, scoop out the center of each zucchini half to create a 1/4-inch-thick shell. Reserve the scooped zucchini flesh.
2. Chop the reserved zucchini flesh finely and set aside 2/3 cup to add to the meat filling; save any extra for another use.
3. Bring a pot of water to a boil. Drop the hollowed zucchini halves in for 1 minute, then remove and drain. This helps slightly soften them before stuffing.
4. Heat a large nonstick skillet over medium-high. Cook the ground beef with 1/2 teaspoon salt and 1/4 teaspoon cumin until browned and cooked through, breaking the meat into small pieces as it cooks, about 3–4 minutes. Transfer the cooked beef to a bowl and set aside.
5. Add the olive oil to the skillet and cook the onions and garlic over medium heat until softened and golden, about 3 minutes.
6. Add the chopped tomatoes and a pinch of salt. Simmer 4–5 minutes until they break down into a sauce.
7. Stir in the reserved 2/3 cup chopped zucchini flesh, season with salt and pepper, and cook until the zucchini softens, about 4 minutes.
8. Return the cooked beef to the skillet, stir to combine, cover, and simmer on low for about 8 minutes to let the flavors meld. Add the chopped hard-boiled eggs and cook 2–3 more minutes. Adjust seasoning to taste.
9. Fill each hollowed zucchini half with the meat mixture, dividing it evenly.
10. Pour the 1/4 cup chicken broth into a large deep saucepan with a tight-fitting lid (a 6-quart pan works well). Arrange the stuffed zucchini halves in the pan, cover, reduce the heat to low, and steam gently for about 10 minutes, or until the zucchini is tender and cooked through.
11. Remove from heat and let rest a few minutes before serving.

Serving suggestions and tips

• Serve warm with a simple green salad or a light grain side if not keeping the meal low-carb.
• Choose medium zucchini so the shells aren’t too shallow or too wide; very large zucchini can be watery.
• To speed preparation, hard-boil the eggs ahead of time and chop the reserved zucchini flesh while the meat browns.
• Leftovers keep well refrigerated for 2–3 days and reheat gently in a covered skillet or the oven to retain moisture.

Nutrition (per serving)

Serving: 2 zucchini halves | Calories: 214 kcal | Carbohydrates: 15.5 g | Protein: 17.5 g | Fat: 10 g | Fiber: 4.5 g | Sugar: 5 g | Cholesterol: 129.5 mg | Sodium: 119.5 mg

Notes

This recipe is naturally gluten-free and can be adapted to fit low-carb, Whole30, Keto, dairy-free and Paleo preferences by choosing appropriate ingredients. If you prefer a creamier filling, a small splash of milk is traditional in some Colombian versions, but for this zucchini-based adaptation, steaming in broth preserves texture better.