Stuffed zucchini with mashed potatoes

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel, wash and cut the potatoes into pieces. Cover and cook in little boiling salted water for about 20 minutes.

2. 2

   Clean the zucchini, wash and pat dry. Cut a thick slice of the zucchini lengthwise and put it aside as a lid. Hollow out the zucchini with a ball cutter or a teaspoon, season with salt and pepper.

3. 3

   Coarsely chop the hollowed out zucchini flesh.

4. 4

   Peel and finely chop the onion. Wash the thyme, shake dry and remove the leaves. Heat butter in a pan and sauté onion. Add the hollowed-out zucchini flesh and thyme and braise vigorously until it begins to brown.

5. 5

   Season with salt and pepper. Pour 300 ml of water, bring to the boil, place in a bowl and puree finely.

6. 6

   Clean, wash and drain the rocket. Cut the rocket into strips, except for a few small leaves for sprinkling. Peel garlic and chop finely. Drain the potatoes, collect the cooking water and measure about 6 tbsp.

7. 7

   Mash potatoes, garlic and cooking water. Gradually stir in 4 tablespoons of oil with a wooden spoon. Season to taste with salt and pepper. Fold in strips of rocket.

8. 8

   Fill hollowed zucchini with mashed potatoes and place in an ovenproof dish. Pour on the zucchini sauce and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) 40-45 M

9. 9

   Roast the flaked tigernuts in a pan without fat and take them out immediately. Put 1 tablespoon of oil in the hot pan and fry the zucchini slices for 3-4 minutes, turning them over. Season with salt and pepper. Remove the zucchini from the oven, sprinkle with the flaked almonds and place the zucchini slices on top.

10. 10

    Sprinkle with remaining rocket.

Nutrition Facts

KCAL
290 kcal

CARBS
28 g

FATS
16 g

PROTEINS
7 g