Zapallitos Rellenos I

Preheat the oven to 375°F (190°C). Wash the zucchini and cut them in half lengthwise, then use a small spoon to scoop out the flesh, leaving about ¼ inch of shell intact to hold the filling.

Chop the scooped zucchini flesh finely and set aside. Finely chop the onion if not already done.

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 3–4 minutes.

Add the chopped zucchini flesh to the skillet and cook for 3–4 minutes, stirring occasionally, until the zucchini is tender and any excess moisture has evaporated.

In a separate bowl, combine the bread crumbs, milk, beaten egg, salt, and freshly ground pepper to create a uniform stuffing mixture.

Remove the skillet from heat and fold the bread crumb mixture into the cooked zucchini and onion until well combined.

Arrange the hollowed zucchini halves in a lightly oiled baking dish, cut-side up. Spoon the filling generously into each zucchini half, mounding it slightly.

Bake in the preheated oven for 25–30 minutes until the filling is set and the tops are lightly golden.

Remove from the oven and let rest for 2–3 minutes before serving. Transfer to a platter and serve hot.