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Stuffed zucchini





2 unit


2 unit

Fresh mint

5 leafs


200 grams

Grated Parmesan cheese

3 spoons

Side Dishes from Chile

Stuffed zucchini

Stuffed zucchini

vegetarian with gluten with eggs with lactose source of B vitamins high in iron high in calcium source of C vitamins high in potassium

ready in

20 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Stuffed zucchini

A delicious tasting menu to accompany meat, fish or cheeses, but also a delicious appetizer. Get ready when serving them.

Stuffed zucchini step 1

step 1

Wash the zucchini and cut them into slices not too thin. Bake the eggs with a pinch of salt. Mix chopped mint and grated Parmesan cheese with breadcrumbs.

Stuffed zucchini step 2

step 2

Sprinkle the zucchini, add them in the egg and then into the breadcrumbs mixed with the cheese. If you prefer, you can rip it back into egg and breadcrumbs for a second time.

Stuffed zucchini step 3

step 3

In a non-stick pan, place a few spoonfuls of oil and fry them, finishing them on one side and the other.

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