Zucchini stuffed with mashed potatoes gluten-free –
With a filling of mashed potatoes, you can have a side dish with zucchini tastier and appetizing.
Preparation time 1 hour
Ingredients for 2 persons:
2-3 zucchini
3 medium potatoes
70 grams of Emmental cheese
30 grams of butter
1/2 cup of milk
salt
pepper
extra virgin olive oil
Boil the potatoes. Cook the zucchini in salted water for about 8-10 minutes (calculate the cooking time at the time of the water boiling).
Cut the zucchini for the length in 3 parts and then in half, empty them of their pulp and place them on a baking sheet, greased with olive oil
Make a puree mashing the potatoes and mixing them with salt, butter, hot milk, and finally the grated Emmental (except 2 tablespoons).
Put the stuffing in the zucchini, sprinkle with 2 tablespoons of grated Emmental and cook them in the oven for about 10 minutes.
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