Chilean Zucchini Casserole with Baked Jack Mackerel, Creamy Rice, and Merkén Marraqueta Crust

Name: Chilean Zucchini Casserole with Baked Jack Mackerel, Creamy Rice, and Merkén Marraqueta Crust
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: chilena
Ingredients: 4 units (about 42 oz) large zucchini; 14 oz jack mackerel fillets; 2 cups cooked white rice; 1 cup white onion; 3/4 cup red bell pepper; 2 cloves garlic; 6 oz chanco cheese; 4 oz marraqueta bread; 3/4 cup heavy cream; 1/2 cup milk; 1/4 cup white wine; 1/2 cup vegetable broth; 2 units eggs; 2 tbsp butter; 2 tbsp olive oil; 2 tsp merkén; 1 tsp dried oregano; 1/4 cup fresh parsley; 1 1/4 tsp salt; 1/2 tsp black pepper

A savory Chilean-inspired casserole featuring hollowed and baked zucchini filled with flaked jack mackerel, creamy rice with onion and bell pepper, melted chanco-style cheese, and a crunchy merkén marraqueta topping. It is a comforting, original dish perfect for a family lunch.

30 minPrep

45 minCook

75 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 units (approx. 1200 g) large zucchini (partidos a lo largo)
400 g jack mackerel fillets (without espinas)
300 g cooked white rice (preferiblemente tibio)
150 g white onion (chopped diced small)
120 g red bell pepper (chopped small)
10 g garlic (chopped fino)
180 g chanco cheese (grated or chopped fino)
120 g marraqueta bread (desmenuzada en migas)
180 ml heavy cream (for dar cremosidad)
120 ml milk (whole or semidescremada)
60 ml white wine (for the sofrito and the pescado)
120 ml vegetable broth (for humedecer the relleno)
2 units eggs (lightly batidos)
25 g butter (divided)
30 ml olive oil (divided)
4 g merkén (divided)
2 g dried oregano (divided)
15 g fresh parsley (chopped)
8 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

548 kcal

Calories

31 g

Protein

31 g

Carbs

31 g

Fat

3 g

Fiber

28 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsFishSulfites

Instructions

1
1. Preheat the oven to 200 °C / 400 °F. Grease a baking dish with 1 tablespoon of olive oil.
2
2. Cut the zucchini lengthwise and scoop out part of the flesh with a spoon, leaving a sturdy border. Finely chop the removed flesh and set aside. Place the zucchini in the dish, brush with a little olive oil, and season with a pinch of salt and pepper. Bake for 12 minutes at 200 °C / 400 °F.
3
3. Meanwhile, place the jack mackerel fillets on a small tray, add 2 tablespoons of white wine, a pinch of salt, pepper, and 1/2 teaspoon dried oregano. Bake the fish for 10 to 12 minutes at 200 °C / 400 °F until cooked through. Flake and reserve.
4
4. In a large skillet, melt the butter with the remaining tablespoon of olive oil over medium heat. Add the onion, red bell pepper, garlic, and chopped zucchini flesh. Cook for 8 minutes until the vegetables are soft.
5
5. Stir in the remaining white wine and let it reduce for 1 minute. Add the cooked rice, cream, milk, vegetable broth, 1 teaspoon merkén, the remaining dried oregano, and half of the parsley. Cook for 3 to 4 minutes, stirring, until the mixture becomes creamy.
6
6. Remove the skillet from the heat and add the flaked jack mackerel, 120 g (4 oz) of chanco cheese, and the beaten eggs. Mix well and adjust with salt and pepper.
7
7. Fill the pre-baked zucchini with the rice and fish mixture, pressing gently so they are well packed.
8
8. In a bowl, combine the marraqueta crumbs with the remaining chanco cheese, the remaining 1 teaspoon merkén, and the rest of the parsley. Sprinkle this crust evenly over each stuffed zucchini.
9
9. Bake for 20 to 22 minutes at 190 °C / 375 °F until the topping is golden and the filling is set. If you want more color, broil for 2 extra minutes, watching closely.
10
10. Let rest for 5 minutes before serving. Serve hot, with a little extra black pepper on top if desired.

Chef tips

For better texture, let the jack mackerel drain for a few minutes if it releases liquid after baking. The marraqueta should be in medium crumbs so the crust turns crisp without becoming too hard.

Substitutions

You can replace chanco cheese with mantecoso-style cheese. If marraqueta is unavailable, use any firm-crumb white bread. Jack mackerel can be swapped for mackerel or cooked fresh tuna while keeping the homemade character of the dish.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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