Grate the zucchini and 1 potato! I’ve never cooked such a delicious dinner!

A tasty rustic dish that will empty your fridge in a flash is the  zucchini and potato rustic dish stuffed with ham and scamorza .

This crunchy rustic dish is very simple to make and also extremely quick.

Besides being a second course, it can also be a tasty and nutritious single dish.

You will make it very often and you will love it every time.

Zucchini and potato pie stuffed with ham and scamorza cheese: ingredients.

The  ingredients  needed to complete this  recipe  are:

• 100 g of wheat flour
• 4 courgettes
• 100g of scamorza cheese
• Grated Parmesan cheese as needed
• 1 potato
• 100 g of cooked ham
• Olive oil as needed
• Breadcrumbs as needed
• 3 eggs
• Pepper to taste
• Salt to taste

Preparation

Take the zucchini, remove one end, and grate it. Then, transfer it to a plate and add salt so that it releases its juices.

Next, we grate the potato after removing the peel. Squeeze the potato between our hands and transfer it to a clean bowl. Then, add the zucchini, also squeezed.

Add the eggs to the bowl and season with salt and pepper. Drizzle with a little oil and mix with a spatula. Once everything seems combined, add the flour.

Now, let’s grease a baking dish and sprinkle it with breadcrumbs. Transfer half of the dough into the dish and spread it out, of course, over the entire surface.

Add the slices of cooked ham to the vegetables, followed by the slices of scamorza. Sprinkle with grated Parmesan and cover everything with the reserved vegetable mixture.

All that’s left to do is sprinkle the breadcrumbs on top and drizzle with oil before baking.

We cook our rustic dish in the oven for 35 minutes at a temperature of 200 degrees.

Here’s our zucchini and potato rustica stuffed with ham and scamorza cheese.

Bon appetit everyone.

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