It is a delicious side perfect for keeping the company on your BBQ, grilled food, or Plancha. It’s so savory…, it’s finger leaking, too.
- 5/6 zucchini average size
- one slice of mortadella
- 3 soup spoons of grated parmesan
- 2 eggs
- 6 oz of Potatoes
- 4 oz green beans
- 1 soup spoon a chopped parsley
- 4 soup spoons of Chapelure
- Huile d olive vierge extra
- Sel et poivre au goût
- 1/4 0f a cup of vegetable broth
- pinch of nutmeg
Wash the potatoes, then cut them into cubes and place them in a bowl with cold water. Clean the string beans and wash them with salted water with the potatoes.
Wash the potatoes and cook lightly for 5 minutes. They have to be l dente to be finished baked in the oven.
The zucchinis have to be blanched and washed on both sides until you can poke them through with a fork.
Cut the green beans into cubes. Cut the zucchini in two, and empty the flesh with a spoon. Add a few drops of olive oil with the flesh of the zucchinis with garlic for 5 to 6 minutes. Smash into a puree with nutmeg. Mix the mixture with a fork.
Add the mortadella, the potatoes, and the green beans. Mix the whole ingredients without too much smashing.
Fill the zucchinis with your concoction. In a pyrex dish place 1/2 glass of vegetable broth then place the zucchinisRemplissez ensuite les courgettes evidees avec la garniture preparee. Dans une poêle en pyrex, placez un demi-verre de bouillon de legumes et disposez the stuffed zucchinis in rows.
Spread the zucchinis with grated [armesan, and cook in the oven at 225 for 20/30 minutes. The cooking time depends on the thickness of the zucchini.
Serve to your favorite guests…, enjoy!