The secret to these is the hidden zucchini that even the fussiest of children will not find as long as they like pesto!
I try to plan ahead for these and bake the potatoes the day before if I have the oven on.
8 small potatoes, around 100g each, baked
300g zucchini plus two teaspoons salt
4 tablespoons pesto
A little grated cheese
Preheat the oven to 200 degrees and line a baking sheet with baking parchment.
Grate the zucchini and sprinkle with the salt, mixing a little with your hand, set aside in a sieve over a bowl for ten minutes.
Take a potato and cut in half, use a spoon to scoop the insides out and set aside. Repeat with all the potatoes.
Now, roughly chop up the potato to make a mash, stir through the pesto.
Rinse the zucchini under fresh water and…
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