Colombian-Style Zucchini Rellenos
Colombian-Style Zucchini Rellenos are inspired from a Colombian dish, Pepino Rellenos which I fell in love with when I was there many years ago.
Zucchini Rellenos
A dish you would see in a restaurant menu, but instead cooking in a Colombian home kitchen for a weeknight meal. I love stuffed zucchinis and fill them with everything like these Sausage Stuffed Zucchini Boats, Taco Stuffed Zucchini Boats and Chicken Enchilada Stuffed Zucchini Boats.
In Colombia, they don’t use zucchinis, instead they use Pepinos known as stuffing cucumbers or Slippery Gourds in English. Because that’s not very common here, I used zucchini which are in season. They are low-carb, Whole30, Keto, gluten-free, dairy-free and Paleo.
They might not be pretty to look at but they are quite delicious! Colombians typically stuff the gourds with a mixture of ground beef stewed with tomato sauce and chopped hard boiled eggs. Sometimes they add rice or potato, but I skipped it to keep the carbs low. They also stew it in milk, but I found this didn’t do much for the zucchini, so I steamed it in broth.
You’ll need a really large deep skillet to make this so they all fit, and be sure the zucchinis aren’t too large.
More Zucchini Boats You Will Love
- Taco Stuffed Zucchini Boats
- Santa Fe Stuffed Zucchini Boats
- Veggie Lasagna Stuffed Zucchini Boats
- Chicken Enchilada Stuffed Zucchini Boats
- Sausage Stuffed Zucchini Boats
Colombian-Style Zucchini Rellenos
Ingredients
- 4 medium, 7 ounce each zucchinis, cut in half lengthwise
- 8 oz 90% lean ground beef
- kosher salt
- 1/4 teaspoon cumin
- 3 garlic cloves
- 2/3 diced cup onion
- 2 cups plum tomatoes, chopped fine
- 1 teaspoon olive oil
- black pepper, to taste
- 1/4 cup low sodium chicken broth
- 2 hard boiled eggs, chopped
Instructions
- Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
- Chop the scooped out flesh of the zucchini in small pieces and set aside 2/3 of a cup to use in the meat filling, saving the rest to use in another recipe.
- Drop the zucchini in boiling water for 1 minute, remove and drain.
- Heat a large non-stick skillet over medium-high heat and cook the ground beef with 1/2 teaspoon salt and 1/4 teaspoon cumin until browned and cooked through, breaking up into smaller pieces with a wooden spoon as it cooks, about 3-4 minutes. Transfer the cooked meat to a bowl.
- Add the oil to the skillet and cook the onions and garlic over medium heat until golden, about 3 minutes.
- Add the tomatoes, a pinch of salt and simmer about 4 to 5 minutes, until it creates a sauce.
- To the skillet, add 2/3 cup of the reserved chopped zucchini and season with salt and pepper, to taste. Â Cook until soft, about 4 minutes.
- Return the cooked meat to the skillet and simmer covered for about 8 minutes until tender. Add the chopped hard boiled eggs and cook 2 to 3 minutes, adjusting salt and pepper to taste as needed.
- On a clean working surface, fill the hollowed out zucchinis with the meat filling, dividing equally between each one.
- Place the broth in large deep 6-quart saucepan with a fitted lid. Heat over medium heat and add the stuffed zucchini halves into the saucepan, cover and reduce heat to low, cook for about 10 minutes, or until the zucchini is soft and cooked through.
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Super yummy. I asked my friend from Colombia if it actually tastes like Colombia and she said it just needs green onion and cilantro. I don’t ever boil my zucchini, I just bake them in the broth and casserole dishes for about 20 minutes and they come out great.Â
I’m sure that would be great too. I’m Colombian so asked family, but I am sure there is more than one way to make them!
I made this last night, using the suggestion of another reviewer, to coat the cut side of the zucchini, lightly with oil, and cook face down in the skillet for a few minutes, in place of putting them in boiling water. This worked perfectly for me, the insides were easy to scoop, and they weren’t soggy. Also it was very warm, and it saved me from having another pot of boiling water on the stove.. I did add a chopped jalapeno for a little zip, and on my husband’s “boats,” I added a little sharp cheddar. He ate three halves! So, tis good! Tis very good! Thanks! Oh! Forgot to say I only had two zucchinis, so I have filling leftover, I think it will be good in a lettuce wrap!
Just made these for dinner!! Both hubby and myself loved them!
Great!
Made this last night as I’m doing a combo Whooe 30 and Fodmap diet. We had guests and everyone including me loved them! I just substituted the garlic and onion with powder. Still packed the flavor in.Â
When you say to boil the zucchini, it is unclear if you mean the boats, or the meat…
Just the zucchini
I made it the other day and they came out fantastic-I used fresh Roma tomatoes from my garden and have to confess I added reduced fat cheddar. The flavor the egg added to the meat was surprisingly excellent. Â Hubby loved it too! Â Thx Gina
You’re welcome Elizabeth!
Wow! Â Gotta try this ASAP!
This is wonderful dish! I have more zucchini than I know what to do with and am always looking for recipes to utilize this summer squash. My family loved this and I forwarded the recipe onto my friends and fellow gardeners!
Thank you!
OK. This seems easy to make, so… I’m making it! :)) Just need to get me the zucchini 🙂
GinaÂ
What are your thoughts on freezing a dish like this?
I have not tried.
When I make stuffed zucchini I usually split them lengthwise, brush will small amount of olive oil and grill flesh side down until almost tender. Then I scoop out the flesh and start the rest of the recipe. Zucchini are never soggy this way. I would imagine the same result would happen if you choose to roast the split zucchini in a hot oven.
Great idea, I’ll have to try that!
How long should they be baked in an oven, and at what temp?
Oops! I think you left cumin out of the ingredients list. Is it just 1/4 tsp cumin for the entire recipe? Thanks!
yes, thats correct
This has just been added to my menu this week. Thank you!
Looks really good Love your recipes and I have both of your cookbooks.
Can I omit the eggs?
Sure if you wish
Gina I calculated the Smart Points with my WW calculator using the NI you provided and I come up with 6 SP per serving. Can you explain please? While it is “only” 2 SP difference, to we on a tight SP budget it could be big. Thanks for your work and I hope to hear from you soon.
The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.
I bake my zucchinis in oven 200C half an hour.
Do you bake them whole or cut in half?
The instructions say to add the broth in 2 separate steps. Broth is only listed once in the ingredients. Could you please clarify how much of the broth to use in  each of the two steps?
Just fixed!
I think there s a mistake about the broth. The recipe calls for the broth in the meat then the recipe said to put the broth in the pan. . Otherwise I love all your recipes and make most of them.
Yes sorry I just fixed!
I think I’ll be trying these tonight! Thanks! 🙂
When I made your taco zucchini boats, your recipe also call for putting zucchini in boiling water for one minute,I found the boats to be to soggy. Any other recommendations for precooking zucchini. Thank you
I cook my zucchini, including zoodles, in my air fryer until crisp tender. A little spritz of olive oil and no more soggy zucchini.
cool!