Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3 floury potatoes (e.g. Rooster) (approximately 400g)
  • 1 shallot, peeled and chopped
  • 100g salted bacon
  • 2 courgettes
  • 2 tablesp. chopped parsley
  • 50ml olive oil
  • 50g butter
  • 1 teasp. fresh thyme leaves
  • 100g ricotta
  • 2 tablesp. breadcrumbs
  • Salt and freshly ground black pepper
EUPOTATOES27699 5 website 820x480 recipes 43
Cooking time: 45 MIN
  1. Boil the peeled potatoes in slightly salted water until tender.
  2. Meanwhile, chop the shallot and cut the bacon into strips.
  3. Cut the courgettes into 4 pieces diagonally and hollow them out as much as possible.
  4. Sweat the shallot in a spoonful of butter, add the bacon and thyme.
  5. Drain the potatoes and mash with the shallot mixture, parsley, oil and remaining butter. Season with salt and pepper.
  6. Fill the courgettes with the mixture, cover with ricotta and sprinkle with breadcrumbs.
  7. Cook for 20 to 25 minutes in an oven preheated to Gas Mark 3, 160°C (325°F).

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