Stuffed Ligurian vegetables

The original version of this recipe is by La cucina italiana.

Serves 8:
800 g potatoes
120 g Parmigiano Reggiano cheese
3 large white onions
3 big tomatoes
3 medium zucchini
2 eggs
3 bell peppers (red, yellow, green)
2 cloves of garlic
3-4 tablespoons breadcrumbs
3-4 tablespoons fresh thyme
EVO oil

Time: 1 hour and 30 minutes

Let’s cook!

Wash the potatoes well, then boil them with their skins on until soft.

Cut the peppers in half (removing the seeds) and set them aside.
Cut off the top part of the tomatoes (the one attached to the stem). Empty the tomatoes of the pulp, storing it in a separate bowl. Store the tomatoes on a plate, upside down.

Divide the zucchini in half and hollow them out, carving the pulp inside. Store the latter in the same bowl as the tomato pulp.

Remove the outermost skin from the onions then boil them for 10 minutes, in the same water where the potatoes are finishing cooking.

Drain the potatoes and onions.
Peel and mash the potatoes.
Add the mashed potatoes to the bowl with the tomato pulp and the zucchini flesh.

Remove the top of the boiled onions, hollow them out internally (only a shell should remain), removing the inner pulp.Shred it and add it to the bowl with the potatoes, zucchini and tomato.

In the same bowl finally add the grated Parmigiano cheese, eggs, minced garlic, salt, pepper and 2 tablespoons chopped fresh thyme.

Arrange the hollowed vegetables in a baking dish lined with baking paper and drizzle with a little EVO oil, then fill them with the vegetable filling. Sprinkle them with a mixture of 20 g breadcrumbs and 20 g grated Parmesan cheese, grease them with another drizzle of oil and bake them at 180 °C for about 40 minutes.

Serve them hot or cold with a sprinkling of fresh thyme.

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