Stuffed zucchini and Mandorella


  • 4 medium-sized zucchini
  • 4 medium-sized potatoes
  • 1 Mandorella
  • Extra-virgin olive oil
  • Capers to taste
  • Pepper

Clean the zucchini and cut them in a half, then hollow them out with a spoon. Boil the zucchini in hot and slightly salted water for 5 minutes. Cook, peel and mash the potatoes with a potato masher, add the zucchini stuffing, half a Mandorella and a pinch of salt and blend the mixture. Drain the zucchini and place them on a baking sheet, stuff them with the previously obtained purée and complete with Mandorella flakes, pepper and capers to taste. Bake for 15 minutes and serve.