Good all year round but especially in summer when the vegetables are in full season; the zucchini meatloaf it’s a second dish tasty with a very easy recipe that conquers young and old. Excellent warm but also cold, accompanied by a light sauce, or diced, of Cherry tomatoes, absolutely must be tried.
Ingrediants
- 400 g of zucchini
- 400 g of potatoes
- 2 eggs
- 100 g of sliced speck
- 80 g of thinly sliced smoked cheese
- 60 g of grated Grana Padano
- bread crumbs
- mint
- salt
- pepper
The zucchini meatloaf, with potatoes, speck and smoked cheese, is a tasty second course which is very popular with both adults and children. This is a great recipe easy to prepare.
We recommend preparing it with a little early compared to the moment of consumption: it will be more compact and tasty, especially since it is enjoyed with pleasure cold be warm. If you want, you can accompany it with a light tomato sauce, for a lunch or one family dinner tantalizing and undemanding.
If you are looking for a recipe vegetarian meatloaf you can replace the speck with smoked scamorza, otherwise try the Ligurian meatloaf with potatoes and green beans or the vegetable meatloaf.
If you are looking for a cold meatloaf, to be prepared on the hottest days, we recommend the cold meatloaf with tuna and potatoes.
OTHER TASTY RECIPES: Meatloaf in the oven, Meatloaf of tuna, green beans and tomatoes, Meatloaf of turkey and ricotta, Meatloaf of chicken and vegetables
How to prepare: Courgette meatloaf
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
1h and 35 min
- Portions
-
4
How to prepare: Courgette meatloaf
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.
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.
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.
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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