Courgette meatloaf Baked omelettes with mushrooms, red onion and Taggiasca olives

Execution
easy
Preparation time
30 min
Cooking time

1h and 35 min

Portions

4

How to prepare: Courgette meatloaf

Preparation of Zucchini Meatloaf - Phase 1

Preparation of Zucchini Meatloaf - Phase 1

To prepare the zucchini meatloaf, start boiling the potatoes by placing them in a saucepan with cold salted water. Cook them for about 30-35 minutes or in any case until they are soft. Drain and let them cool. Peel them and mash them in a potato masher, collecting the puree in a bowl.

Preparation of Zucchini Meatloaf - Phase 2

Preparation of Zucchini Meatloaf - Phase 2

Steam the courgettes, mash them too and add the puree obtained to the potato puree. Add the eggs, the chopped mint, the grated Grana Padano, a pinch of salt and a sprinkle of pepper.

Preparation of Zucchini Meatloaf - Phase 3

Preparation of Zucchini Meatloaf - Phase 3

Also add the speck and scamorza cheese cut into thin strips and mix everything together. If necessary, adjust salt and pepper and if you notice that the consistency is very moist, add 2-3 tablespoons of breadcrumbs. When the mixture is ready, transfer it to a sheet of parchment paper. Give it the shape of a cylinder and place it inside a 25×11 cm loaf pan, also lined with parchment paper.

Preparation of Zucchini Meatloaf - Phase 4

Preparation of Zucchini Meatloaf - Phase 4

Sprinkle the surface with breadcrumbs and grated Grana Padano. Bake in a preheated oven at 200 ° for about 45-50 minutes. Remove the zucchini meatloaf from the oven and let it cool before removing it from the mold. Let it cool completely before cutting it into slices.

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