Potato and mushroom stuffed zucchinis

Potato and mushroom stuffed zucchinis

Suggested material offered in store

Ingredients

4 even-sized zucchinis (800 gr au total)

250gr potatoes, diced

100gr of mushrooms(café), diced

100gr frozen porcini mushroom, diced *

150gr pancetta, diced

100gr creamy goat cheese

1 clove of garlic in the sleeve

Parsley

Olive oil

Butter

Salt and pepper


Preparation

Boil the potatoes

Cut the ends of the zucchini. Using a zucchini corer, empty the interior and keep the main flesh of the zucchini and reserve.

Cut the zucchini lengthwise and then cut into 2 equal parts. It will give you 4 pieces.

Cook the zucchini in boiling salted water for 3 minutes, not longer. Remove from the water and put them on a paper towel cut side down and let dry.

In a frying pan add the olive oil and the butter and sauté the garlic clove, the diced pancetta, the zucchini flesh and the mushrooms. Season with salt and pepper and add the chopped parsley. Remove the garlic clove.

Mash the potatoes.  Add olive oil, chopped parsley. Salt and pepper.

Fill the bottom of the zucchini with the potatoes mixture, then add the mushroom mixture and garnish with the goat cheese.

 You can serve the stuffed zucchini at room temperature or reheat in the oven for 10 minutes at 350F.

Could be serve like an antipasti or an entrée with salad!

  • Available at Dante

Yield

8 servings.


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