Zucchini loaf

How to prepare Boil the potatoes and zucchini and pass through a sieve, then separately to mix the 2 while taking a cup of whatever to Zucchini.

Add the parmesan, eggs and parsley. Add salt, pepper, and give the compound form of meatloaf (adding breadcrumbs if too soft).

Wrap in a sheet of parchment paper or aluminum buttered and lessarlo in boiling water for 20 minutes.

Meanwhile heat the while held by Zucchini with yoghurt, 2 tablespoons coarsely chopped pine nuts, salt and pepper.

Drained meatloaf and take away from the paper when warm, slice and serve with sauce made.