Potato baskets with zucchini and cheese

Name: Potato baskets with zucchini and cheese
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 12
Ingredients: Potatoes 0.7 lb; Zucchini 1 ½ cup; Smoked scamorza cheese 5.3 oz; Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Oregano to taste; Butter drumstick to taste

it es fr de br

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 80
Carbohydrates g 4
of which sugars g 0.5
Protein g 3.8
Fats g 5.5
of which saturated fat g 3.12
Fiber g 0.6
Cholesterol mg 19
Sodium mg 154

Difficulty: Average
Prep time: 20 min
Cook time: 40 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Recipe by
Luisa Orizio

On the buffet dinner table with friends, finger food is a must, delicious snacks to enjoy in one bite, quick and informal, that don't require the use of cutlery! The recipes for these small delights are countless: flaky savory croissants, golden croquettes, tasty mini puff pastry pizzas and crispy eggplant meatballs, we have something for everyone's taste. The long list continues with the recipe we propose here: potato baskets with zucchini and cheese. We transformed these versatile tubers into delicious baskets filled with sautéed zucchini and layers of melty scamorza cheese. Beautiful to see and good to eat, the potato baskets with zucchini and cheese will disappear in no time!

Don't miss other enticing spring appetizers like the zucchini tartlets!

INGREDIENTS

Calories per serving

Ingredients for 12 baskets: Potatoes 0.7 lb (300 g); Zucchini 1 ½ cup (200 g); Smoked scamorza cheese 5.3 oz (150 g); Garlic 1 clove; Extra virgin olive oil to taste; Fine salt to taste; Oregano to taste

to butter the molds: Butter to taste - drumstick

Preparation

How to prepare Potato baskets with zucchini and cheese

To prepare the potato baskets with zucchini and cheese, first peel the potatoes 1 and then cut them into 1 mm thin slices using a mandoline 2. Transfer them to a bowl and season with olive oil 3,

salt, and oregano 4. Stir to coat well, then butter 12 aluminum molds 5, place the potato slices first on the bottom 6

and then on the sides 7 to completely line the molds 8. Now place them on an oven rack 9

and bake in a preheated fan oven at 392°F (200°C) for 20 minutes. Meanwhile, cut the scamorza cheese into cubes 10, wash and trim the zucchini, then dice them 11. In a pan, pour the oil and add the unpeeled garlic clove 12,

let it flavor for a few moments, then add the zucchini 13, season with salt 14, and cook for 15 minutes over medium heat. When done, remove the garlic 15 and set aside.

In the meantime, the baskets will have finished cooking, remove them from the oven 16. Fill the baskets with a few cubes of scamorza cheese 17, then with the zucchini 18

and finish with a final layer of scamorza cheese 19. At this point, return to the oven for another 10 minutes, just long enough to melt the cheese. Unmold the potato baskets 20, let them cool slightly, and then serve them at the table 21.