Wash the zucchini and boil it for about 20 minutes in plenty of salted water.
Pour the zucchini, together with the extra virgin olive oil, the clove of garlic, and the saffron, into the container of the immersion blender.
Blend for a few minutes, add two tablespoons of water to make the sauce fairly runny.
In a bowl, pour in the grated cheese, breadcrumbs, and the sauce, salt, and mix the mixture well.
Coat each mussel individually and bake at 180 °C for about 15 minutes.
Immersion blender
Keep refrigerated for up to 12 hours.
Can be served as an appetizer or main course.
Italia, Sardegna
| Energy (kcal) | 126.48 |
| Carbohydrates (g) | 14.38 |
| of which Sugars (g) | 1.7 |
| Fat (g) | 3.39 |
| of which Saturates (g) | 1.06 |
| Protein (g) | 9.52 |
| Fiber (g) | 1.06 |
| Sale (g) | 0.45 |
