Savory Stuffed Zucchini with Chicken and Crispy Potatoes

Introduction

Welcome to Love With Recipes, your ultimate destination for culinary inspiration and detailed, comprehensive recipes that elevate your cooking experience. Today, we delve into a delightful dish originating from the Italian culinary tradition, infused with a touch of Latin American flavor—Zapallo Italiano Relleno con Pollo. This recipe features tender Italian zucchini, carefully hollowed and stuffed with a savory chicken filling, complemented by crispy roasted potatoes and a vibrant red pepper mayonnaise sauce. The combination of textures and flavors creates a satisfying, comforting meal that is perfect for family dinners, special gatherings, or simply elevating your weeknight menu. Whether you are a seasoned home cook or an enthusiastic beginner, this recipe offers a balanced approach to preparation, flavor, and presentation, ensuring a culinary experience that delights the senses and nourishes the body.

Time

• Preparation Time: 30 minutes
• Cooking Time: 45 minutes
• Total Time: Approximately 1 hour 15 minutes

Needed Equipment

• Large pot for boiling zucchini
• Cutting board and sharp chef’s knife
• Small spoon or melon baller for scooping zucchini
• Skillet or frying pan
• Wooden spoon or spatula for sautéing
• Oven-safe baking dish or tray
• Oven mitts and safety tongs
• Blender or food processor for sauce
• Baking sheet for roasting potatoes
• Pastry brush or silicone brush for oiling potatoes
• Measuring spoons and cups
• Grater (if grating cheese fresh)
• Aluminum foil (optional, for covering potatoes or zucchini)
• Cooling rack (optional, for crispy potatoes)

Tags

• Italian cuisine
• Stuffed vegetables
• Healthy recipes
• Chicken dishes
• Vegetarian options (if cheese or additional fillings are adjusted)
• Family meals
• Comfort food

Serving Size

This recipe comfortably serves four individuals, with each person enjoying one stuffed zucchini alongside a portion of roasted potatoes and a dollop of the vibrant red pepper mayonnaise sauce. Adjustments can be made to serve more or fewer people by scaling the ingredient quantities accordingly.

Difficulty Level

This dish falls within the intermediate skill level. It involves basic techniques such as boiling, sautéing, stuffing, and baking. Attention to detail during the hollowing process of the zucchini and the proper seasoning will yield the best results. For beginner cooks, patience and careful handling are recommended, but overall, the recipe is accessible with a moderate level of culinary confidence.

Allergen Information

Dietary Preference

This dish is suitable for omnivorous diets, rich in protein and vegetables. It can be adapted for vegetarian preferences by replacing the chicken with plant-based protein options like tofu or tempeh. For low-sodium diets, salt adjustments are recommended, and for dairy-free needs, cheese can be omitted or substituted with dairy-free alternatives.

Course

Main Course – Perfect as a hearty lunch or dinner, offering a wholesome and satisfying meal.

Cuisine

Italian-inspired with Latin American influences, combining traditional ingredients with creative culinary techniques.

Ingredients in Tables

For the Zapallos (Italian Zucchini):

For the Potatoes:

For the Sauce:

Instructions

Preparing the Zucchini:

Begin by bringing a large pot of water to a rolling boil. Carefully place the two Italian zucchinis into the boiling water, ensuring they are fully submerged. Cook them for approximately 15 minutes, which is enough to soften the zucchinis and make hollowing easier while preserving their structure. Use tongs or a slotted spoon to remove the zucchinis from the boiling water and place them on a clean plate or tray to cool slightly.

Hollowing and Preparing the Filling:

Once the zucchinis are cool enough to handle, cut off the tops (stems) and set them aside—they can be used as lids or discarded based on your presentation preference. Using a small spoon or melon baller, carefully scoop out the insides of each zucchini, creating a hollow cavity for stuffing. Be gentle to avoid puncturing the walls; leave about half an inch of flesh around the edges to maintain structural integrity.

Chop the removed flesh into small pieces and set aside. The flesh will be incorporated into the filling mixture, adding flavor and moisture.

Preparing the Chicken Filling:

In a skillet or frying pan, heat 1 tablespoon of vegetable or canola oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 3 minutes until translucent and fragrant, stirring occasionally to prevent sticking or burning.

Add the garlic clove, minced finely, and cook for an additional 30 seconds to 1 minute, until aromatic. Next, dice the small chicken breast into small cubes or thin strips and add to the pan. Season with oregano, pepper, salt, and cumin, balancing the flavors according to your taste preferences.

Cook the chicken mixture for approximately 8 minutes, stirring frequently, until the chicken is cooked through and slightly browned. Incorporate the chopped zucchini flesh into the pan, stirring well to combine. Continue cooking for about 1 minute to meld flavors and soften the mixture further. Taste and adjust seasoning as needed.

Stuffing the Zucchini:

Using a spoon, carefully fill each hollowed zucchini with the prepared chicken mixture. Do not overstuff; leave a small gap at the top for the melting cheese. Cover the stuffed zucchinis with slices of melting cheese, such as mozzarella, ensuring even coverage for a gooey, flavorful top.

Preheat your oven to 350°F (180°C). Place the stuffed zucchinis in an oven-safe dish or tray, and bake for about 4 minutes or until the cheese has melted and slightly bubbly. Remove from the oven and set aside.

Preparing the Potatoes:

Wash the potatoes thoroughly, leaving the skins on, which adds fiber and flavor. Pat them dry and slice them lengthwise, but not all the way through, creating a fan effect. Be gentle to keep the slices connected at the bottom.

Arrange the potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Place small pieces of butter on top of each potato or inside the slices for added richness. For extra flavor, you can sprinkle some herbs or cheese if desired.

Bake the potatoes at 400°F (200°C) for approximately 30 minutes. Check for doneness; the potatoes should be crispy on the edges and tender inside. If necessary, bake for an additional 5-10 minutes until achieving desired crispness.

Preparing the Red Pepper Mayonnaise Sauce:

In a blender or food processor, combine the mayonnaise and jarred red pepper (morrón). Blend until smooth and homogeneous. Garnish with freshly chopped parsley for a fresh, herbal note that brightens the sauce.

Transfer the sauce to a serving bowl or drizzle directly over the stuffed zucchini and potatoes when plating.

Preparation Tips

• Use fresh, firm zucchinis to ensure structural integrity during cooking and stuffing.
• For evenly cooked chicken, consider pounding the breast slightly to an even thickness before dicing.
• Adjust seasonings based on personal preference—adding chili flakes for heat or herbs like basil for a different flavor profile.
• For a vegetarian version, replace the chicken with sautéed mushrooms, tofu, or lentils for protein.
• Ensure the cheese covers the zucchini evenly to promote uniform melting and attractive presentation.
• Use a sharp knife when hollowing the zucchinis to avoid puncturing or tearing the flesh.
• Roast the potatoes until crispy and golden for optimal texture contrast with the soft zucchini.
• For a spicier sauce, add a dash of hot sauce or cayenne pepper to the mayonnaise mixture.

Nutritional Information

Tips and Tricks

• Prepping the zucchinis in advance by scooping out the flesh and storing in an airtight container can save time before cooking.
• Using a melon baller makes hollowing the zucchinis easier and more uniform.
• For extra flavor, add herbs like thyme or rosemary to the chicken filling.
• Grate fresh cheese just before topping the zucchinis for the best melting texture.
• Test the potatoes with a fork to ensure they are tender before removing from the oven; adjust baking time as necessary based on potato size.
• For a smoky flavor, sprinkle smoked paprika on the potatoes before baking.

Add-ons

• Sautéed spinach or kale on the side
• Grilled vegetables such as bell peppers or eggplant
• Fresh bread or garlic bread to accompany the meal
• A light salad with vinaigrette for added freshness
• Additional cheese varieties like Parmesan or cheddar for topping

Side Dishes

• Mixed green salad with balsamic vinaigrette
• Garlic bread or herb focaccia
• Steamed or roasted seasonal vegetables
• Simple tomato and mozzarella salad
• Risotto or polenta for a more filling accompaniment

Improvements

• Incorporate a breadcrumb topping mixed with herbs and cheese for added crunch.
• Add a splash of white wine or lemon juice to the chicken filling for depth of flavor.
• Use a combination of cheeses, such as mozzarella and Parmesan, for richer taste.
• Finish the baked zucchini with a drizzle of balsamic glaze or a sprinkle of toasted pine nuts for extra sophistication.
• Experiment with different fillings, such as ham and cheese or vegetarian bean mixes.

Save and Store

Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave. To maintain crispness of the potatoes, reheat at a high temperature in the oven for best results. For longer storage, freeze the stuffed zucchinis separately from the potatoes, and reheat thoroughly before serving.

FAQ

Can I prepare this dish ahead of time?

Yes, you can prepare the zucchini hollowing and filling assembly in advance. Store the stuffed zucchinis in the refrigerator covered with plastic wrap or foil. Assemble and bake just before serving. The potatoes can also be prepped and roasted beforehand; reheat in the oven when ready to serve.

Can I make this dish vegan?

Absolutely. Replace the chicken with plant-based protein such as tofu, tempeh, or lentils. Use vegan cheese options or omit cheese altogether. The sauce can be made with vegan mayonnaise or tahini mixed with roasted red peppers.

What variations can I try?

Try adding different herbs like basil, thyme, or rosemary to the filling. Incorporate chopped sun-dried tomatoes, olives, or capers for a Mediterranean twist. For a spicier version, add chili flakes or hot sauce to the filling or sauce.

Conclusion

This Zapallo Italiano Relleno con Pollo is a versatile, nutritious, and visually appealing dish that combines the delicate flavor of Italian zucchini with hearty chicken filling and crispy potatoes. The vibrant red pepper mayonnaise sauce adds a tangy and colorful finishing touch. Perfect for impressing guests or elevating your family dinner, this dish embodies comfort, flavor, and culinary creativity all in one plate. For more detailed recipes and culinary tips, visit Love With Recipes, your trusted platform for high-quality, comprehensive cooking guides.

References

• Italian Food Network
• Cooking Light