Quick Appetizers: Potato Baskets Filled with Zucchini and Cheese

Method

1. Peel the potatoes and slice them thinly (1 mm) using a mandoline.
2. Place the potato slices in a bowl and season with oil, oregano, and salt; mix well.
3. Brush the aluminum muffin tins with melted butter.
4. Line the tins with the seasoned potato slices, covering the base and sides.
5. Bake in a preheated fan oven at 200°C for 20 minutes.
6. Meanwhile, dice the zucchini into small cubes.
7. Heat oil and a garlic clove (skin on) in a pan, add the zucchini, season with salt, and cook for 15 minutes.
8. Fill the baked potato baskets with cubes of smoked scamorza cheese and the cooked zucchini, adding a few more cheese cubes on top.
9. Return the baskets to the oven for 10 minutes to melt the cheese.