The Blog



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.
Salt them.
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!

Bon appetit!

Leave a Comment

Your email address will not be published.

By post your comment in our blog, you agree to store your personal information on the basis of the new European General Data Protection Regulation (GDPR) on how to manage the personal data of EU residents.
Follow by Email