First of all, wash the potatoes well, put them in a pan full of cold water, bring to a boil and cook for about 30 minutes or until, hanging the potatoes with the tines of a fork, it will enter and exit without difficulty.
Drain the potatoes, peel them and mash them with a potato masher.
Put the mashed potatoes in a saucepan with the butter, gradually incorporating the warmed milk, stirring constantly with a whisk, so that no lumps are created.
Cook for 15-20 minutes, then add salt, nutmeg and parmesan.
In the meantime, wash the courgettes and blanch them whole for a few minutes (they will need to soften just a little, so it is easier to dig them out), then cut them in half and scoop out the pulp with a teaspoon, leaving a nice thick edge.
Fill the courgettes with the purée after putting it in a sac-à-poche with a star spout, in order to create a beautiful decoration on the surface.
Arrange the courgettes in a lightly oiled pan and cook for about 20 minutes or until golden brown at 180 ° C, in a preheated convection oven.
The zucchini stuffed with mashed potatoes are ready, you just have to serve them.
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