Potato-stuffed zucchini, a very simple recipe to make, but really tasty, great as a light main course or as a rich side dish. The preparation is very easy, boil the zucchini for a few minutes so they are easier to hollow out, and then fill them with a flavorful mixture of mashed potatoes, eggs, garlic, parsley, and diced scamorza cheese. Once stuffed, cook the zucchini in the oven until a nice crust forms… try this recipe, it’s suitable for all occasions!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven, Stovetop
- Seasonality: All Seasons
- Energy 154.68 (Kcal)
- Carbohydrates 21.88 (g) of which sugars 1.03 (g)
- Proteins 8.52 (g)
- Fat 4.59 (g) of which saturated 0.44 (g)of which unsaturated 0.40 (g)
- Fibers 3.33 (g)
- Sodium 124.03 (mg)
Indicative values for a portion of 165 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 zucchini
- 1 lb potatoes
- 1.75 oz scamorza cheese
- 1 tbsp grated Grana Padano
- 1 clove garlic
- parsley (or basil)
- breadcrumbs
- extra virgin olive oil
- salt
- pepper
Tools
- Baking Pan
- Bowl
- Pot
- Melon Baller
Preparation
Peel the potatoes and cook them in the microwave (with very little water). Alternatively, you can steam or boil them.
When they are tender, mash them with a fork in a bowl, add salt and pepper.
Finely chop the garlic and parsley, add them to the potatoes along with the Grana Padano. When the mixture has cooled, add the beaten egg, the diced scamorza, and mix (1).
Wash and trim the zucchini, cook them in boiling water for 5 minutes, then drain and cut them in half lengthwise.
Using a melon baller (or a teaspoon), scoop out the zucchini flesh, being careful not to break them (2).
If you like, you can use about half of the scooped-out flesh: chop it with a knife, dry it in a small pan with a bit of oil for a minute or two, and add it to the potatoes.
Place the hollowed zucchini on a baking pan, lightly salt the inside, and fill them with the stuffing, compacting it with your hands.
Sprinkle the surface with a little breadcrumbs (and more Grana Padano if you like) and drizzle with a bit of oil (3).
Place everything in a ventilated oven at 375°F and bake for about 25 minutes, or until the zucchini are tender and the surface is gratinated. You can also use the grill if necessary.
The potato-stuffed zucchini are ready, serve them hot or warm… enjoy your meal!
Tips and Notes
You can enrich the stuffing with small cubes of speck or cooked ham.
If you notice the stuffing is too moist, you can add some breadcrumbs.
Choose zucchini that are not too small, otherwise they will be difficult to hollow out.
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