Every Chilean home has its own rendition of stuffed zucchini called zapallito italiano relleno in local speak. I always equate this homey dish to America’s beloved old-school macaroni-and-cheese. Every cook has their own special ingredients and usually, if you are at a loss of what to make, most households will have all the works on hand to whip this recipe up in no time. Similar to the United States’ macaroni-and-cheese, the quality of the ingredients you use and how you respect their textures and flavors will directly impact the final result. Zucchini in Chile can shockingly grow to the size of a rugby ball making them zucchini “paddle boats” and ideal for a stuffed version. Medium-large zucchini are the perfect size; about 6 inches (15 centimeters) long by 2 inches (5 centimeters) in diameter. Zucchini has a green, faintly sweet flavor that is accentuated when blanched and then roasted. Make sure the squash are firm and do not overcook them. Here I substituted the normal ground beef for lean ground turkey. You can even use soy meat or quinoa to make this a completely vegetarian meal. I also swap out the wheat flour for yucca flour since I am gluten/wheat free. This Natura Cabernet from Emiliana Orgánico is one of the most versatile wines to pair vegetables, particularly roasted. The acidity, complexity, and earthy notes coax out the natural sweetness in the zucchini. Divine unfussiness and reheats beautifully in the oven. I know what I’m having for lunch!