Apetizer in zucchini and potato cups
Prepare these delicious zucchini and potato appetizers
Ingredients for zucchini veggie cups
4 large zucchinis
1 onion
200 g mushrooms
2 tomatoes
1 garlic clove
100 g grated mozzarella
4-5 tablespoons olive oil
Salt
Pepper
2 sprigs of basil or parsley
Ingredients for potato veggie cups
4 large potatoes
150 g smoked salmon
100 g cream cheese
1 pinch of minced dry garlic
Some sprigs of dill or chives
Salt
Pepper
Así puedes prepararlo
Zucchini:
Cut the zucchini into 3 equal cylinders and scoop them out with the help of the Veggie cup.
Dip them in boiling water for 3-4 minutes. Drain and let cool.
Clean and chop the mushrooms. Chop the onion, tomatoes and the inside of the zucchini also.
Sauté the onion for 4-5 minutes. Add the chopped zucchini and mushrooms and sauté for 5-6 minutes. Finally, add the tomato and garlic, and sauté for 2 minutes. Season with salt, pepper and a little fresh basil.
Fill the zucchini with the sautéed ingredients, arrange them on an oven tray and sprinkle with grated mozzarella.
Bake in an oven preheated to 180º for 10-12 minutes and serve. Top with basil leaves.
Potato:
Peel the potatoes and cut them into cylinders.
Core them with the Veggie cup and chop the insides.
Cook the cylinders and chopped potatoes in boiling water for 15-18 minutes. The chopped potato will be ready first. To see if they are cooked, stick them with a toothpick.
Mix the chopped potato with the cream cheese, minced smoked salmon, dried garlic, a little dill or chives, and salt and pepper.
Fill the potatoes with the mixture and decorate them with a bit of salmon and a pinch of herbs. Serve warm or cold.
Note: It is important that the potatoes be large enough so they can be scooped out with the Veggie cup.
