A tasty recipe from Ligurian tradition. In the past it was a must to bring to the beach or on a day trip. Some people still do it, luckily for them!
Step 1 of 14: Wash the zucchini, trim the ends and boil them in boiling water for 4 minutes from when the water returns to a boil.
Step 2 of 14: Then drain them and run them under cold water. Let them cool well.
Step 3 of 14: Meanwhile boil the potato and set it aside.
Step 4 of 14: Take the zucchini again and cut them in half lengthwise.
Step 5 of 14: Scoop them out with a teaspoon.
Step 6 of 14: Place the shells already in the previously oiled baking tray, but first roll them well in breadcrumbs. In this way they will not remain watery during cooking.
Sauté the zucchini flesh and the sliced half onion in a splash of extra virgin olive oil until softened.
Recipe by
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Eggs and Milk
Step 8 of 14: Blend the flesh with the onion together with the ham and Parmesan.
Step 9 of 14: Put the mixture in a bowl and add the egg, marjoram and the mashed boiled potato.
Step 10 of 14: Mix well and season with salt and pepper. Obtain a smooth mixture.
Step 11 of 14: Fill the shells, sprinkle with breadcrumbs and press with the tines of a fork to make the filling adhere well.
Step 12 of 14: In this case, since the zucchini are already oiled, there is no need to add oil.
Step 13 of 14: Bake at 200 degrees for about 35 minutes until golden brown.
Step 14 of 14: If possible, let them rest for a few hours before eating them.
| Average values | Per 100 g |
|---|---|
| Energy | 143 kJ34 kcal |
| Fat | 1.16 g |
| of which saturated fatty acids | 0.47 g |
| Carbohydrates | 2.87 g |
| of which sugars | 1.36 g |
| Fibre | 1.22 g |
| Protein | 2.64 g |
| Salt | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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