8 small to medium zucchini
2 large boiled potatoes
2 eggs beaten
1 medium onion grated
1/2 inch chopped parsley
3 tbsp. mint chopped
1/2 inch Fresh tomato pulp
4 tbsp. grated parmesan
3 slices of optional chopped bacon
toast as needed
olive oil for frying
Wash the zucchini and cut it halfway.
With a teaspoon remove enough crumbs and create a cavity.
Heat a pan of olive oil and sauté the onion with bacon (if using) for 2′-3 ′.
Add the crumbs we have removed from the zucchini, finely chopped and sauté another 3 ′. In a large bowl melt the potatoes with the fork, add the onion mixture, the herbs, 2 tbsp. parmesan, salt, pepper.
Add the eggs and mix well.
Pour as much toast into a puree mixture.
Fill the zucchini with this mixture.
Sprinkle the remaining cheese.
In a large non-stick frying pan or spreader, heat 1/2 cup. olive oil.
When burned, place zucchini on top of each other and allow to fry over medium heat for 4 χαμη.
Add the tomato paste to the pan with a little salt, cover the pan and allow the zucchini to boil 15΄-20΄ depending on their size.
Next, carefully transfer them to a baking tray and fry them in the oven grill for 2΄-3 ′, until the surface turns brown.
Our meal is ready to be served!