Grilled Stuffed Zucchini Recipe (Zapallitos Rellenos)

Grilled Stuffed Zucchini Recipe

Uruguayan Style Grilled Grilled Stuffed Zucchini Recipe
(Zapallitos Rellenos)
5 out of 5
stars based on 2 ratings.

Grilled Uruguayan style with stuffed zucchini (Zapallitos Rellenos) with prosciutto di Parma, sun-dried tomatoes, and fresh mozzarella from Paggi Pazzo

Grilled Stuffed Zucchini Recipe
Published: September 1, 2012

Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Calories per serving: 191
Fat per serving: 11.2g


  • 2 large zucchini
  • 1 ounce sun dried tomatoes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 garlic clove
  • 1 small onion
  • 1 ounce fresh mozzarella
  • 1/4 pound thick slice of prosciutto di Parma
  • 2 tablespoons flour

Cooking Directions

  1. Slice zucchini in halves the long way, and then carve out filling for each half getting within a quarter inch until out side skin (save carved out zucchini fillings and chop into small pieces)
  2. Chop garlic and onion finely and add to pan with olive oil, let caramelize for 3-5 minutes then add zucchini filling pieces for 5 more minutes stirring at low to medium heat
  3. Cut prosciutto di Parma, sun-dried tomatoes, and fresh mozzarella into small chunks and add to pan
  4. After almost 15 minutes of cooking the zucchini filling, add the flour and stir for several minutes until flour has formed a thick creamy texture with the rest of the ingredients. Then remove from oven.
  5. Start grill (if using gas grill fire up burners and maintain medium-to-high-heat) and use one 1/2 chimney starter filled with wood lump charcoal. Once wood charcoal is grey, empty into grill pit
  6. Oil grates with paper towel and then place filling into carved out zucchini pieces and place on grill
  7. Turn eggplant after 5 minutes a quarter inch and grill for another 5 minutes until bottom of zucchini has browned
  8. Remove from grill and rest for 5 minutes. Then ready to serve

Let it Rip!

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