Zucchini stuffed with potatoes
Description
The recipe for this dish is simple, resulting in a tasty, filling, and budget-friendly meal. Vegetarians will especially appreciate it. Those observing a fast can sprinkle breadcrumbs over the zucchini before baking instead of cheese.
Instructions
- 1
Step 1
1. Cut the zucchini in half lengthwise and scoop out the core.
- 2
Step 2
2. Blanch in boiling, slightly salted water for about 5 minutes.
- 3
Step 3
3. Boil the potatoes and mash them.
- 4
Step 4
4. Peel and finely chop the onion, and mince the zucchini pulp.
- 5
Step 5
5. Sauté the onion in vegetable oil until it reaches your desired consistency, then add the chopped zucchini. Season with salt and cook for 3-4 minutes over high heat, trying to evaporate as much liquid as possible.
- 6
Step 6
6. Grate the hard cheese on a fine grater.
- 7
Step 7
7. Add the onion with zucchini and half of the cheese to the potatoes, season with pepper, add basil, and mix.
- 8
Step 8
8. Fill the zucchini boats with the resulting mixture. Sprinkle with cheese.
- 9
Step 9
9. Bake in a preheated oven at 200 degrees for about 30 minutes.
- 10
Step 10
10. Serve with fresh vegetables or sauce.