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Zucchini stuffed with Gorgonzola – mashed potatoes

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Ingredients for 4 servings:

  • 450 g potatoes, floury
  • 4 zucchini (200 g each)
  • 50 ml milk
  • 100g Gorgonzola
  • salt and pepper
  • nutmeg
  • some butter in flakes or Gorgonzola cubes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

A delicious vegetarian side dish with a twist!

Steam or boil the potatoes until tender. Peel the potatoes and press them through a potato ricer or mash them while hot. Halve the zucchini lengthwise and sauté them in a little salted water. Then hollow out the zucchini. Heat the milk, mash the Gorgonzola finely with a fork, and whisk it into the potatoes along with the milk. Mix well and season with salt, pepper, and nutmeg. Fill a piping bag fitted with a large star nozzle with the “Potato and Gorgonzola Mash” and pipe the purée into the zucchini. Top with butter flakes or Gorgonzola pieces and bake at 180°C for about 15 minutes, until the mash has light brown to golden peaks. Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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