Spanish
Calabacines Rellenos (Stuffed Courgettes with Beef and Tomato)
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Calabacines Rellenos (Stuffed Courgettes with Beef and Tomato) is Spanish home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Heat the oven to 375 F. Halve the zucchini lengthwise and scoop out the centers with a spoon, leaving a sturdy shell, and finely chop the scooped flesh.
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Heat the olive oil in a skillet and cook the onion and garlic over medium heat until softened, about 5 minutes, then add the chopped zucchini flesh and cook for 3 minutes more.
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Add the ground beef and cook, breaking it up, until browned, about 6 minutes, then stir in half the crushed tomatoes, the oregano, breadcrumbs, salt, and pepper, and simmer for 5 minutes.
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Pour the remaining crushed tomatoes into the bottom of a baking dish and arrange the zucchini shells on top.
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Fill each shell generously with the beef mixture, scatter the mozzarella over the top, and bake for 25 to 30 minutes, until the zucchini is tender and the cheese is golden; the stuffed baked vegetable the catalog has had none of, a different dish from the stewed pisto or a meatball sauce.
Watch how to cook Calabacines Rellenos (Stuffed Courgettes with Beef and Tomato)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Spanish dinner is a plate rather than a single dish. These are the courses that normally sit beside Calabacines Rellenos (Stuffed Courgettes with Beef and Tomato), read from the same composition Dinejot builds a real meal from.
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Something to sip
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Calabacines Rellenos (Stuffed Courgettes with Beef and Tomato) carries dairy and gluten. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Ajoblanco (Chilled Malaga Almond and Garlic Soup) |
| Gluten | Yes | Alubias Blancas con Chorizo (White Beans with Chorizo) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 550 kcal
- Protein
- 30 g
- Carbs
- 22 g
- Fat
- 38 g
- Fiber
- 3 g
- Sugar
- 6 g
- Sodium
- 720 mg
- Saturated fat
- 15 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Calabacines Rellenos (Stuffed Courgettes with Beef and Tomato) takes about 50 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in summer, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.