Stuffed potatoes with zucchini and mozzarella are delicious and light. A simple vegetarian recipe also great for those who need a healthy diet.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for stuffed potatoes with zucchini and mozzarella
- 8 potatoes (medium size)
- 2 zucchini
- 1 mozzarella (7 oz)
- as needed parsley
- as needed extra virgin olive oil
- as needed salt
Tools
- 1 Bowl
- 1 Pot
- 1 Grater
Preparation of stuffed potatoes with zucchini and mozzarella
Let’s see how to prepare the stuffed potatoes.
First of all, wash the potatoes well without removing the peel. Put them in a pot and fill with water to cover the potatoes. When it boils, cook for about 10 minutes or at least do the fork test: it should go in but still be firm.
Meanwhile, wash the zucchini, grate them with a large-hole grater, put them in a cloth, and squeeze to remove excess liquid.
When the potatoes are ready, let them cool for 5 minutes, then cut them in half lengthwise. With the help of a spoon, scoop out the center of the potatoes.
Place the scooped potato in a bowl and mash well with a fork. Add the grated zucchini, a little chopped parsley, salt, a drizzle of oil, and half of the grated mozzarella. Mix well, salt the hollowed potatoes, and fill them with the prepared mixture. Place them on a baking sheet lined with parchment paper, bake for about 10 minutes at 356°F, then put the rest of the mozzarella on top of the potatoes and bake again, continuing cooking until the mozzarella has melted or at least until the desired browning. I used zucchini, but you can stuff them with seasonal vegetables of your choice.
Notes
The potatoes are fabulous hot but also excellent cold in case you have leftovers. They’re perfect for an appetizer, perhaps preparing smaller ones. Keep them in the fridge in a closed container or covered with plastic wrap for a couple of days.
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