Summer zucchini meatloaf. Another recipe I often use to consume the summer harvest. In the morning when we take a break with colleagues, we often talk about how to consume the zucchinis, everyone has so many to use up, and we compete to find new recipes .
There are times when some harvests are abundant, and zucchinis stand out every year, and you often hear: “They’re even coming out of my ears.”
This simple meatloaf is made with raw grated zucchinis mixed with cheese, mashed potatoes, eggs…Delicately flavored with their yellow flowers
Cooking this meatloaf that is part of the Ligurian tradition gives our table another good reason to appreciate the entire Italian cuisine.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Summer, Fall, Spring, Summer and Fall
Ingredients
Zucchini, potatoes, cheese…
- 2 new potatoes, boiled
- 4 zucchinis (I used two round ones, any kind is fine.)
- 1 cup ricotta
- 1/2 cup grated Parmesan (or Grana Padano)
- 3 eggs
- to taste zucchini flowers (or zucchini for decoration)
- to taste salt
- to taste breadcrumbs (for the base and surface)
- to taste pepper
- 1 pinch marjoram
Useful Tools
A bowl for mixing, a potato masher, a baking dish, and then lots of spoons and forks. When I finish cooking, I always find the sink full, even though I promise to improve.
- Bowls
- Baking Dishes
- Potato Mashers
Steps
In no time, a tasty and colorful meatloaf
In a bowl, combine mashed potatoes, coarsely chopped zucchinis, ricotta, cheese, fresh or dried marjoram, and eggs. Add salt and pepper. Mix well.
Line the edges of the baking dish or pan with flowers and a little breadcrumb on the bottom and pour in the zucchini mixture.
Close the petals and sprinkle more breadcrumbs. Bake in a preheated oven at 375°F (190°C) for about thirty minutes.
The meatloaf is ready, you just have to enjoy it either hot or cold.
Beautiful, tasty, and light enough to satisfy our taste buds!
Some More Tips
You can also make single servings and serve with a cheese sauce. It keeps for two to three days in the refrigerator. Sometimes I also add basil or pieces of browned sausage to make it a unique dish for busy days.
