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Overview

Zapallitos Rellenos

Stuffed baby squash, Zapallitos de tronco rellenos

This zapallitos rellenos recipe stuffs small round Uruguayan squash with seasoned ground beef, onion, tomato and breadcrumbs, then bakes them under melted mozzarella. One serving is about 440 g (two stuffed squash) and carries 447 calories. It is the kind of lunch Uruguayan families cook on a Sunday: one pan, no fuss, and everyone takes seconds.

Zapallitos de tronco are the small, round, dark-green squash of the River Plate, sold in every Uruguayan market through the warm months. Home cooks hollow them out, chop the scooped flesh into the filling, and bake them in one pan — a thrifty, practical dish that turns a handful of squash and a little ground beef into a full lunch. The creamy cheese on top is the modern finishing touch; older versions used a spoonful of white sauce or grated hard cheese.

Pairs well with: A crisp green salad and crusty bread, with a glass of red wine or sparkling water.

Provenance

Uruguay flag Uruguay

Uruguayan Home-Cooking Classic

Latin America & Caribbean

Time Dedication

55m

20m prep • 35m cook

Batch Yield

4 Servings

447 kcal per serving

1 serving ≈ 440 g

Technical Skill

Intermediate

Intermediate (Stuffing & Baking)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Prime Metabolic Fit

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Occasions: Family lunches, Sunday meals, make-ahead weekday dinners, potluck main courses Cost: Moderate — about $3–4 per serving at home
Tags: Beef Cheese Savory Baked
Five baby green squash stuffed with seasoned beef and topped with melted cheese, baked in a black grill pan

Uruguayan Home-Cooking Classic

Photo: Horacio Cambeiro, CC BY-SA 3.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Moderate — about $3–4 per serving at home (USD)

This is the baby-squash form of the dish: small round zapallitos hollowed, stuffed with beef and baked — not a whole stuffed pumpkin, not a squash tart, and not a scrambled-egg dish.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 55m
P

Prep Stage: Squash, Filling and Cheese

20 Mins • Squash, Filling and Cheese

Wash the squash, cut off the tops and scoop out the flesh, leaving a shell about 1 cm thick; chop the scooped flesh and set it aside. Chop the onion, garlic and tomato, grate the mozzarella and chop the parsley. Season the inside of each shell with a pinch of salt.

Maestro Tip: Do not scoop the shells too thin — a shell under 1 cm thick collapses in the oven and the filling spills out.

  1. 1

    Hollow the squash

    10 Mins Room temperature, about 20°C (68°F)

    Cut the top off each squash and scoop out the flesh with a teaspoon or a melon baller, leaving a shell about 1 cm thick. Chop the scooped flesh finely and keep it for the filling. Sprinkle a pinch of salt inside each shell.

    Save the cut-off tops if you like — they make a lid for serving, though the dish is usually served open.

    Done when: The shells are even, sturdy cups with no holes in the base.

  2. 2

    Cook the beef filling

    10 Mins Medium-high heat, about 190°C (375°F) in the pan

    Warm the olive oil in a large pan, soften the onion and garlic for 3 minutes, then add the ground beef and break it up. Cook for 5 minutes until browned and no pink remains, then stir in the diced tomato, the chopped squash flesh, the breadcrumbs, oregano, pepper and most of the salt. Cook 2 minutes more until the mix is thick and holds together.

    The filling must be thick, not wet — a wet filling steams the shells soft instead of baking them.

    Done when: The beef is browned throughout at 71°C (160°F) and the filling mounds on a spoon without dripping.

  3. 3

    Stuff and top with cheese

    5 Mins Room temperature, about 20°C (68°F)

    Spoon the hot filling into the shells, mounding it slightly above the rim, and scatter the grated mozzarella over the top. Set the stuffed squash snugly in an oiled baking dish or grill pan so they stand upright.

    Pack the filling in firmly but do not press the cheese down — it melts into place in the oven.

    Done when: Each shell is full to the rim with a neat cap of cheese on top.

  4. 4

    Bake until golden

    35 Mins 190°C (375°F)

    Bake at 190°C (375°F) for 30 to 35 minutes until the squash shells are tender when pierced with a knife, the filling is bubbling, and the cheese is melted and golden in spots. The centre of the filling should reach 74°C (165°F).

    If the cheese browns too fast, lay a loose sheet of foil over the pan for the last 10 minutes.

    Done when: A knife slides easily through the shell and the cheese is golden and bubbling.

  5. 5

    Rest and serve

    5 Mins Room temperature, about 20°C (68°F)

    Rest the squash for 5 minutes so the filling firms up, then sprinkle with the chopped parsley and serve two per person, straight from the pan.

    Cutting into them straight from the oven spills the filling; the short rest keeps each squash whole on the plate.

    Done when: The squash hold their shape on the plate and the filling stays put when cut.

Finishing Touches & Plating

Serve the zapallitos rellenos hot, two per person, with the pan juices spooned over and parsley scattered on top — they are at their best straight from the oven, with a green salad alongside.

Nutritional Physiology & Benefits

Nutrition

Energy

447

kcal / serving

Protein

41g

Complete AA

Carbs

24g

Complex

Fats

22g

Healthy

Per serving (4 servings · 1 serving ≈ 440 g)
Energy447 kcal
Protein41 g
Carbohydrates24 g
Fat22 g
Fibre4.9 g
Sugar10.8 g
Sodium848 mg
Per 100g
Energy102 kcal
Protein9.2 g
Carbohydrates5.3 g
Fat5 g
Fibre1.1 g
Sugar2.5 g
Sodium193 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin A and potassium (squash, tomato), iron and zinc (beef), calcium (mozzarella), vitamin C (tomato, parsley).

Squash, Light and Full of Fibre

The squash shells give each serving about 4.9 g of fibre and a good amount of potassium, so the dish feels light even with the beef filling.

High-Protein Lunch

Ground beef and mozzarella give each serving about 40.5 g of protein, so two stuffed squash with salad is a genuinely filling lunch.

One Pan, Little Waste

The scooped squash flesh goes straight into the filling, so nothing is thrown away and the whole lunch cooks in a single pan.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Vegetables

Green Salad With Lemon Dressing

A sharp, lemony salad cuts the richness of the beef and cheese and gives the plate its crunch.

Sides

Crusty Bread

Bread is made for this pan — it soaks up the juices the squash release as they bake.

Drinks

Red Wine or Sparkling Water

A light red wine suits the beef filling, and sparkling water with lemon keeps the meal fresh.

Full Menus

Fresh Fruit to Finish

The dish is rich, so fruit is a lighter finish than a second baked course.

Complete menu

Serve two zapallitos rellenos per person with a green salad and crusty bread, followed by fresh fruit or a small piece of cheese with quince paste.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Undercooked Ground Beef

Ground beef must reach 71°C (160°F) all the way through; pink mince in the centre of a stuffed squash is a food-safety risk, so check the filling is fully browned before stuffing. This is general food information, not medical advice.

Shells Scooped Too Thin

A shell thinner than 1 cm collapses in the oven and spills the filling across the pan; keep the wall thick enough to stand on its own. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA hearty, satisfying lunch — two stuffed squash with salad is a full meal for most adults.
  • ChildrenMild and soft once the squash is tender; cut one squash into pieces and let it cool a little first.
  • ElderlySoft and easy to chew; serve a warm squash with salad and keep the portion to one or two.
  • Pregnant womenFine when the beef is cooked right through to 71°C (160°F) and the dish is eaten fresh and hot.
  • Breastfeeding womenA filling, protein-rich lunch that reheats well for a next-day meal.
  • AthletesGood after training: about 447 calories with 40.5 g of protein per serving, plus vegetables.
  • Weight gainTwo squash with bread and salad is an easy way to add energy.
  • Weight lossAt about 23.5 g of carbohydrate per serving, one squash with plenty of salad is the lighter way to enjoy it.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 23.5 g of carbohydrate per serving — one squash with salad is the gentler portion; ask a clinician about portion size.
  • High blood pressureAbout 848 mg of sodium per serving — keep the salt as written and skip extra salty sides; ask a clinician if you watch sodium.
  • Kidney diseaseBeef and cheese make this a high-potassium, high-phosphorus dish — ask a clinician before making it a regular meal.
  • GoutBeef is a purine-containing food, so portions matter — ask a clinician if gout is a concern.
  • Stomach issuesSoft, mild and easy on the stomach for most people; the beef filling is the heaviest part, so a small portion is gentler.
  • Cardiovascular diseaseThe beef, cheese and oil bring saturated fat, so keep the portion to one or two squash with salad; ask a clinician about frequency.
  • Fatty liverRich in saturated fat from beef and cheese — an occasional dish rather than a daily one; ask a clinician about portion size.
  • Food allergiesContains milk (mozzarella) and gluten (breadcrumbs) — check every label and ask a clinician if you have allergies.
  • Special therapeutic dietsAsk a clinician or dietitian before using this dish in a therapeutic diet — it contains beef, dairy and gluten.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool completely, then move the stuffed squash to a sealed container with any pan juices.
In the fridge
3 days in the fridge at 4°C (39°F) or below.
In the freezer
Up to 2 months, wrapped well in foil and a freezer bag; thaw overnight in the fridge.
How to reheat
Reheat in an oven at 180°C (350°F) for 15 to 20 minutes until the centre is hot, about 74°C (165°F); microwave reheating softens the shells.
Freezing recommended
Yes — the baked squash freeze well for up to 2 months.
Signs it has spoiled
Sour or off smell, slimy shells, or mould on the filling or cheese — discard it.

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