Genoese stuffed zucchini

Wash the zucchini, trim the ends and boil them in boiling water for 4 minutes from when the water returns to a boil.

Then drain them and run them under cold water. Let them cool well.

Meanwhile boil the potato and set it aside.

Take the zucchini again and cut them in half lengthwise.

Scoop them out with a teaspoon.

Place the shells already in the previously oiled baking tray, but first roll them well in breadcrumbs. In this way they will not remain watery during cooking.

Sauté the zucchini flesh and the sliced half onion in a splash of extra virgin olive oil until softened.

Blend the flesh with the onion together with the ham and Parmesan.

Put the mixture in a bowl and add the egg, marjoram and the mashed boiled potato.

Mix well and season with salt and pepper. Obtain a smooth mixture.

Fill the shells, sprinkle with breadcrumbs and press with the tines of a fork to make the filling adhere well.

In this case, since the zucchini are already oiled, there is no need to add oil.

Bake at 200 degrees for about 35 minutes until golden brown.

If possible, let them rest for a few hours before eating them.