Zucchini Stuffed with Merguez
By campos
Rate this recipe
4.1/5
(29 Votes)
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Ingredients
- 2 zucchini
- 4 merguez sausages
- tomato sauce
- 1 ball of mozzarella
- salt, pepper
Details
Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 60mins
Cost Budget Friendly
Preparation
Step 1
Wash zucchini and cut them in half lengthwise. Widen slightly to fit the merguez. Arrange in a baking dish. Drizzle with tomato sauce and cover with slices of mozzarella. Add salt and pepper. Bake 1 hour in a hot oven.
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Chef Tips and Tricks
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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