Wash the zucchini and boil it for about 20 minutes in plenty of salted water.
Pour the zucchini, along with the extra virgin olive oil, the garlic clove, and the saffron into the container of the immersion blender.
Blend for a few minutes, add two tablespoons of water to make the sauce liquid enough.
In a bowl, pour the grated cheese, the breadcrumbs, and the sauce, salt and mix the mixture.
Cover each mussel individually and bake at 180 °C for about 15 minutes.
Immersion blender
Store in the refrigerator for up to 12 hours.
Can be served as an appetizer or main course.
Italia, Sardegna
| Energy (kcal) | 104.19 |
| Carbohydrates (g) | 6.82 |
| of which Sugars (g) | 1.49 |
| Fat (g) | 4.26 |
| of which Saturates (g) | 0.84 |
| Protein (g) | 9.81 |
| Fiber (g) | 0.38 |
| Sale (g) | 0.27 |
