First wash the potatoes, then put them in a pan full of cold water and cook for about 40 minutes or until the potatoes are soft by skewering them with a fork.
At this point, drain and peel them, then mash them with a vegetable mill or a potato masher (or blend them with a blender, if you have nothing else) while they are still hot.
In the meantime, wash the courgettes, peel them and grate them with a grater with large holes, then squeeze them gently to eliminate excess water.
Then mix the potatoes with salt, zucchini, egg and parmesan until a homogeneous mixture is obtained.
Finally also incorporate the cubed scamorza (or any other cheese or salami you have decided to use).
Butter a 24 cm mold, sprinkle it with breadcrumbs and pour into the mixture, leveling the surface well.
Sprinkle with breadcrumbs and small flakes of butter, then cook for about 20-30 minutes or until golden brown in a preheated convection oven at 200 ° C.
The zucchini gateau is ready: let it rest for at least 15 minutes before serving.
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