Chilean guiso de zapallo italiano is a quick home stew of diced zucchini cooked with ground beef, onion, garlic, tomato, and basil, finished with lightly beaten eggs stirred through at the end. It takes 20 minutes of preparation plus 30 minutes of cooking and serves 4 people.
It is a classic of everyday Chilean cooking, loved for being cheap, fast, and comforting, and for offering protein, fiber, and vitamins without many calories.
How to Make Chilean Zucchini Stew?
The key to this stew is the sofrito and the freshness of the ingredients. You soften onion and garlic, add tomato, ground beef, and basil, then braise the diced zucchini until tender and stir in beaten eggs just until they set.
Nutritional Information
Each serving of zucchini stew contains approximately 275 kcal, 21 g of protein, 16 g of fat (6 g of saturated fat), 220 mg of cholesterol, 10 g of carbohydrates, 4 g of sugars, and 350 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Guiso de Zapallo Italiano Recipe
Preparation: 20 minutes
Cooking: 30 minutes
Servings: 4 people
Ingredients
- 250 g (9 oz) of ground beef
- 15 ml (1 tablespoon) of oil
- 4 zucchini
- 4 eggs
- 2 basil leaves
- 1 garlic clove
- 1 tomato, diced
- 1/2 onion, finely diced
- Fine salt
- Black pepper
Instructions
- In a large pot, heat a little oil, add the onion and the chopped garlic, and saute over medium heat for 6 to 8 minutes until the onion is soft and translucent.
- Add the diced tomato and cook for 1 minute, stirring constantly. Add the ground beef and the basil and cook, stirring, for another 2 to 3 minutes.
- Add the zucchini cut into cubes, season with salt and pepper to taste, cover, and lower the heat. Cook for 15 minutes or until tender, adding a little water during cooking if needed to keep it from drying out.
- Add the lightly beaten eggs and stir for 1 to 2 minutes, without overcooking them. Taste and adjust the seasoning if needed. Serve the zucchini stew hot with rice or French fries or sauteed potatoes.
Additional Tips
Brown the meat first
Sear the ground beef until lightly browned before mixing it with the sofrito. It boosts the flavor and keeps the meat from releasing too much water into the stew.
Add a splash of stock
For a more intense flavor, add half a cup of beef or vegetable stock while the zucchini cook. It makes the stew juicier and keeps it from drying out.
Take the eggs off early
The eggs keep cooking with the heat of the stew. Remove the pot from the heat as soon as they turn opaque so they stay soft and creamy instead of rubbery.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Ground beef | Ground turkey | 1:1 | Leaner, milder |
| Ground beef | Cooked lentils | 250 g : 1.5 cups | Vegetarian, earthy |
| Eggs | Grated cheese | 4 eggs : 1/2 cup | Creamier, saltier |
| Fresh basil | Dried oregano | 2 leaves : 1/2 tsp | More rustic |
Frequently Asked Questions (FAQs)
1. Can I make zucchini stew without meat?
Yes. Simply leave out the ground beef for a vegetarian version, and add cooked lentils, chickpeas, tofu, or textured soy for more flavor and protein.
2. Can I leave out or replace the eggs?
Yes. You can replace them with plant based cream or grated cheese, or simply leave them out. The stew will still be tasty thanks to the sofrito and the zucchini.
3. Can the stew be frozen?
Yes. Freeze it in an airtight container once it has cooled completely, for up to 2 months. Reheat it in a pot over low heat with a splash of water if it is too thick.
4. Which meat works best in this stew?
Ground beef is the most common, but ground turkey or chicken work well for a leaner option, and plant based meat for a vegan alternative.
5. Do I need to peel the zucchini?
No. Zucchini skin is thin, edible, and rich in fiber. Just wash the zucchini well before cutting them.
What Is Guiso de Zapallo Italiano?
In Chile zucchini is called zapallo italiano, or zapallito italiano, and a guiso is a simple stovetop stew. This one belongs to the family of Chilean vegetable guisos, like guiso de acelgas, where a seasonal vegetable is cooked with a sofrito and bound at the end with egg.
Zucchini in Chilean Home Cooking
Zucchini is one of the cheapest and most abundant vegetables in Chilean markets in summer. Besides this guiso, it is stuffed with meat and rice as zapallitos rellenos, baked into budines, and added to menestron and other soups.
Did You Know?
Squashes such as zucchini are native to Mesoamerica, and depending on the region they are known as zapallos, calabacines, zapallitos, auyamas, ahuyamas, pipianes, or ayotes.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Swiss Chard Stew Recipe
- Chilean Zucchini Loaf Recipe
- Chilean Menestron Soup Recipe
- Don Fausto Cabbage Stew Recipe
