Summary

Ingredients

• 450 g potato (s), floury boilin
• 4 zucchini, 200 g each
• 50 ml milk
• 100 g Goronzola
• salt and pepper
• nutmeg
• some butter in flakes or gorgonzola cubes

Print Recipe Pin Recipe

Instructions

1. Steam or boil the potatoes. Peel the potatoes and either press them hot through the potato press or mash them.
2. Halve the zucchini lengthways and sauté in a little salted water. Then hollow out the zucchini.
3. Heat the milk, finely mash the Gorgonzola with a fork and mix with the milk with a whisk under the potatoes, stir well and season with salt, pepper and nutmeg.
4. Fill a piping bag with a large star nozzle with the potato and gorgonzola mash and squirt the puree into the zucchini. Cover with flakes of butter or Gorgonzola pieces and bake at 180 degrees for about 15 minutes until the porridge has slightly brownish to golden tips. Then serve hot.