Potato Baskets with Zucchini and Cheese: A Flavorful Appetizer Delight
When you’re looking for an appetizer that’s both delightful and satisfying, these Potato Baskets with Zucchini and Cheese are the perfect choice. With a crisp potato base, fresh zucchini, and a gooey cheese filling, this dish is a wonderful starter to any meal, and it’s easy to make! Whether for a casual family dinner or a special occasion, these baskets will be a hit.
Yields: 12 Servings
Category: Appetizer
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 300g |
| Zucchini | 200g |
| Smoked Scamorza Cheese | 150g |
| Garlic | 1 clove |
| Extra virgin olive oil | To taste |
| Salt | To taste |
| Oregano | To taste |
| Butter | To taste |
Instructions
-
Prepare the Potatoes:
Start by peeling the potatoes and slicing them thinly. Once sliced, place the potato slices into a bowl. Drizzle them with extra virgin olive oil, season with salt, and sprinkle oregano to taste. Toss everything together to ensure the potatoes are evenly coated with the oil and seasoning. -
Form the Potato Baskets:
Grease 12 small aluminum baking molds with butter to prevent sticking. Layer the potato slices into each mold, first placing them at the bottom and then layering them up the sides to form a basket shape. Arrange the molds on an oven rack and bake in a preheated fan oven at 200°C (390°F) for 20 minutes, or until the potato baskets start to crisp and turn golden. -
Prepare the Zucchini and Cheese Filling:
While the baskets are baking, wash and trim the zucchini, then cut them into small cubes. Also, chop the smoked scamorza cheese into cubes. Set aside. -
Sauté the Zucchini:
In a pan, heat a little olive oil and add the garlic clove, letting it infuse the oil for a minute. Then, add the zucchini cubes and season with a pinch of salt. Sauté the zucchini for about 5-7 minutes until they become tender and lightly browned. -
Assemble the Baskets:
Once the potato baskets are cooked and crispy, remove them from the oven. Fill each basket with a few cubes of scamorza cheese, followed by a generous portion of sautéed zucchini. Top each basket with a final layer of cheese. -
Final Baking:
Return the filled baskets to the oven and bake for an additional 10 minutes, just enough time to melt the cheese and allow the flavors to meld together. -
Serve:
Once the cheese has melted and the baskets are golden and crispy, carefully remove the molds and serve your delicious Potato Baskets with Zucchini and Cheese while they are still warm. Enjoy this savory and cheesy appetizer that everyone will love!
Tips and Variations:
- For Extra Flavor: Try adding a dash of chili flakes to the zucchini for a spicy kick.
- Cheese Variations: You can swap out the scamorza for other types of cheese like mozzarella or cheddar for a different taste.
- Make it Veggie-Heavy: Add some mushrooms or bell peppers to the sautéed zucchini for more layers of flavor.
These Potato Baskets with Zucchini and Cheese are an incredible way to serve up a crowd-pleasing appetizer, showcasing fresh ingredients and bold flavors. Perfect for any occasion!
