Genoese Stuffed Zucchini

Wash the zucchini, remove the ends, and boil them in boiling water for 4 minutes after the water returns to a boil.

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

Meanwhile, boil the potato and set it aside.

Take the zucchini and cut them in half lengthwise.

Hollow them out with a teaspoon.

Place the shells in a previously greased baking dish, but first roll them well in breadcrumbs. This way they won't become watery during cooking.

Sauté the zucchini pulp and the sliced half onion in a pan with a drizzle of extra virgin olive oil until everything is soft.

Blend the pulp with the onion, ham, and Parmesan in a mixer.

Put the mixture in a bowl and add the egg, marjoram, and 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 adhere the filling well.

In this case, since the zucchini are already greased, there's 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 consuming.