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Family Farming Specialty Peppers in the San Francisco Bay Area Since 1980

Stuffed Zapallitos Squash

This is a traditional Argentinian recipe that makes use of zapallitos -- small, round, very tender squash, akin to zucchini.

Serves 4

4 zapallito s

1 cup boiling milk

1 cup very small stale bread cubes
1 large onion, finely chopped

2 tablespoons oil or butter, plus more oil for baking
1 teaspoon chopped parsley
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs

2 eggs, slightly beaten
Ground nutmeg

Salt and pepper to taste

Preheat oven to 350 degrees.

Cut zapallitos in half crosswise and slice off a portion at the top and bottom so they will stand upright.  Parboil them for a few minutes in salted water with equal parts vinegar and sugar added to it (1 teaspoon per pint of liquid).  Remove from water and drain in a colander until cool enough to handle.  Scoop out pulp, leaving a 1/2-inch rind all around.  Reserve pulp for stuffing.

Pour milk over bread cubes and soak thoroughly. In a saute pan, add oil and cook onion gently until tender, then add finely chopped zapallito pulp, parsley and cheese.  Add the soaked bread cubes and eggs.  Season with nutmeg, salt and pepper to taste.  Stuff mixture into zapallito shells and cover with breadcrumbs; drizzle on a little oil.  Bake the oven for 45 minutes or until nicely browned.  

Serve hot or cold.