4 tbsp EVOO
5 medium zucchini- best of all if you could find “marrows” which are the zucchini we typically use in Tuscany
2 medium Portobello mushrooms
2 medium yellow potatoes
200 g ricotta
30-40 g gruyere cheese
1 garlic clove
thyme- better if fresh
salt and pepper to taste
Steam the potatoes after they are peeled and cut into cubes.
Sauté the garlic clove in 1 tbsp of EVOO, add sliced mushrooms and sauté for 3 minutes at medium flame.
In a bowl, place the mashed potatoes, ricotta, egg, gruyere cheese, 2 tbsp of EVOO, thyme and salt and pepper to taste.
Boil the zucchini for 7-8 minutes (they should still be firm but soft enough that a fork can poke them).
Cut them in halves and scoop out part of the core with a spoon. Brush the outer part of each half with EVOO, place them in a baking pan and fill them with the potatoes/mushrooms mix.
Sprinkle a little bit of EVOO on top and some breadcrumbs.
Bake for 30 min at 180C and then broil for 5 minutes until crispy on top.