Stuffed Zucchini Steaks with Parsley Potatoes

For the stuffed zucchini steaks with parsley potatoes, wash the zucchini well, dry and cut into rings/slices. These should be a good cm thick. If the skin is too hard, peel the zucchino beforehand.

Cut the seeds out of the slices to make rings. Fry these on both sides in oil in a hot pan. Cut the ham, bacon and peppers into small cubes, and the mozzarella into slices. Mix the eggs, ham, bacon, peppers, grated Emmental cheese and salt, bell pepper and herbs.

In a hot pan with oil, pour the egg mixture into the holes of the zucchini rings and let it set a little. Then place a slice of mozzarella on each, season a little with freshly grated pepper and put the lid on so that the cheese melts.

For the parsley potatoes, boil the potatoes, peel them and toss them in a pan with melted butter. Chop the parsley and mix with the potatoes, season with salt.

Preparation Tip:

The stuffed zucchini steaks with parsley potatoes goes well with a leaf salad or tomato salad.

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