Zucchini stuffing without flour with ham and three types of cheese

Recipe steps

Wash the zucchinis, remove the ends, cut them in half, gently scoop out the seeds (not necessary for young zucchinis), and grate them coarsely. Then place them in a strainer, sprinkle with salt, and let them drain for about 15-20 minutes.

Drain the chickpeas from the brine into a sieve, rinse them with water, dry with a paper towel, and let them dry in a dry place.

Meanwhile, peel the onion and garlic and clean the pepper. Dice the onion into small cubes, crush the garlic, and cut the pepper into narrow strips. Chop the herbs into small pieces. Cut the ham and cheeses into cubes (just crumble the gorgonzola).

Squeeze out as much excess water from the zucchini as possible. Coarsely chop the chickpeas in a food processor.

Separate the egg yolks from the egg whites. Mix the yolks with the cream. Beat the egg whites with a pinch of salt until stiff peaks form.

Preheat the oven to 185 °C.

Grease a baking dish approximately 20 x 30 cm with coconut oil.

In a large bowl, mix all the previous ingredients: zucchini, chickpeas, onion, pepper, garlic, ham, cheeses, and herbs. Then add the mixture of yolks and cream, sprinkle with a pinch of nutmeg, season with salt and pepper, and gently fold in the beaten egg whites.

Carefully transfer the entire mixture to the greased dish or baking pan and bake for approximately 45 minutes, until golden, adjusting the time according to your oven.