Zucchini stuffed with potatoes, a very simple recipe to make but really tasty, great as a light main course or as a hearty side dish. The preparation is very easy: the zucchinis are boiled for a few minutes so they are easier to hollow out, then filled with a flavorful mixture of mashed potatoes, eggs, garlic, parsley and cubed scamorza cheese. Once filled, the zucchinis are baked until a nice crust forms… try this recipe, it’s suitable for any occasion!
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 4People
- Cooking methods: Oven, Stovetop
- Seasonality: All seasons
- Energy 167.48 (Kcal)
- Carbohydrates 21.88 (g) of which sugars 1.03 (g)
- Proteins 9.76 (g)
- Fat 5.46 (g) of which saturated 0.83 (g)of which unsaturated 0.88 (g)
- Fibers 3.33 (g)
- Sodium 137.73 (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
- 2 oz scamorza cheese
- 1 egg (small)
- 1 tablespoon grated Grana Padano
- 1 clove garlic
- parsley (or basil)
- breadcrumbs
- extra virgin olive oil
- salt
- pepper
Tools
- Baking pan
- Bowl
- Pot
- Scoop
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, then season with salt and pepper.
Finely chop the garlic and parsley, add them to the potatoes together with the Grana Padano. When the mixture has cooled, add the beaten egg, the scamorza cut into cubes 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 scoop (or a teaspoon), hollow out the zucchinis, being careful not to break them (2).
If you like, you can use about half of the removed pulp: finely chop it, dry it in a small pan with a little oil for a minute or two and add it to the potatoes.
Place the hollowed zucchini on a baking tray, lightly salt the inside and fill them with the filling, compacting it with your hands.
Sprinkle the surface with some breadcrumbs (and extra Grana if you like) and drizzle with a little oil (3).
Put everything in a fan-assisted oven at 374°F and bake for about 25 minutes, or until the zucchinis are tender and the surface is gratinated. You can also use the grill if needed.
The potato-stuffed zucchini are ready, serve them hot or warm… enjoy your meal!
Tips and notes
You can enrich the filling with small cubes of speck or cooked ham.
If you see that the filling is too wet, you can add a little breadcrumbs.
Choose zucchinis that are not too small, otherwise it will be difficult to hollow them out.
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