A friend in Spain showed me how to cook zucchini deliciously! Easy and fast!

4 zucchini
1 onion, finely chopped
olive oil (for sautéing)
2 potatoes, diced
1 bell pepper, diced
300 grams mushrooms, sliced
1 clove of garlic, minced
salt, to taste
black pepper, to taste
8 eggs (separated into egg whites and yolks)
150 grams (1 cup) grated
cheese Instructions

Prepare the zucchini:
Preheat the oven to 350°F (180°C).
Cut the zucchini in half lengthwise and carefully remove from the inside, leaving a hollow shell. Set aside the flesh of the courgettes hollowed out in this way.
Preparation of the filling:
Heat a drizzle of olive oil in a large pan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
Add the diced potatoes and continue to cook for about 5 minutes, stirring occasionally.
Add the diced peppers and chopped mushrooms and cook for another 5 minutes until all the vegetables are tender.
Add the minced garlic, hollowed-out zucchini meat, salt and black pepper. Mix well and cook for another 2 to 3 minutes.
Fill the zucchini:
Wrap the vegetable mixture tightly in the hollowed-out zucchini halves.
Prepare eggs and cheese:

Separate the egg whites from the yolks.
Beat the egg whites until fluffy.
Stir the grated cheese into the beaten egg whites.
Carefully pour the egg white-cheese mixture over the stuffed zucchini.
Bake:
Place the stuffed zucchini in a baking dish.
Bake in the preheated oven for 45 minutes until the zucchini is soft and the cheese filling is golden brown.
To serve:
Allow the stuffed zucchini to cool slightly before serving.
Treat yourself to your delicious and healthy stuffed zucchini!
Serving suggestions
: Serve with a side salad or crusty bread for a complete meal.
Garnish with fresh herbs such as parsley or basil for extra flavor.
Cooking tips

Be sure to cook the vegetables until soft before stuffing the zucchini to ensure even cooking.
Whisk the egg whites well to create a light and airy filling.
You can add your favorite herbs or spices to the vegetable filling to give it the flavor.
Nutritional
Benefits Zucchini: Low in calories and rich in vitamins A and C.
Eggs: Provide high-quality protein and essential nutrients.
Mushrooms: an excellent source of antioxidants and fiber.
Vegetarian
: Yes
Gluten-free: This recipe is naturally gluten-free.
Nut Free: Yes
Storage

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Heat in the oven at 350°F (180°C) until warmed through.
Why you’ll love this recipe
Healthy and delicious: rich in vegetables and proteins.
Easy to prepare: Simple steps and ingredients make it a breeze.
Versatile: Perfect for lunch, dinner or even a light brunch.
Inference