John Myers
Stuffed Zuccini with Fried Potatoes
The perfect stuffed zuccini with fried potatoes recipe with a picture and simple step-by-step instructions.
- 1 size Zucchini fresh
- 200 g Fresh mushrooms
- 1 piece Onion
- 1 toe Garlic fresh
- 150 g Boiled ham
- 200 g Cream cheese herbs
- 150 g Grated cheese
- Salt pepper
- 250 ml Vegetable broth hot
- Oil
- Halve the zuccini lengthways and remove the inner pulp with a spoon. Remove any larger seeds, dice the remaining pulp. Chop the mushrooms, dice the onion and garlic.
- Heat a little oil in the pan, sauté the garlic and onion until translucent. Then add the diced zucchini and mushrooms and cook until al dente. Season to taste with salt / pepper and herbs. Then let it cool down and collect the cooking liquid (can be poured into the vegetable stock).
- In the meantime, peel and dice the potatoes and fry them in a pan with oil to make fried potatoes. Add 200 grams of cream cheese and the diced ham to the cooled vegetables and mix together. Fill the zuccini halves with the mixture and sprinkle with the grated cheese. Place the halves in a baking dish or drip pan and fill with the vegetable stock. Cook at 180 ° in the oven for about 30 minutes. Good Appetite!
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