Stuffed zucchini with mashed potatoes and garlic

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

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

2. 2

   Cleaning and washing the zucchini. Cut off a thick slice lengthwise and put it aside as a lid. Hollow out the zucchini and season with salt and pepper. Coarsely chop the hollowed out zucchini flesh.

3. 3

   For the sauce, peel and finely dice the onion. Wash the thyme, shake dry and remove the leaves. Heat the oil in a pan. Sauté the onion in it. Fry the chopped zucchini and thyme.

4. 4

   Season with salt and pepper. Pour 400 ml of water and bring to the boil. Remove from the heat, let it cool down a little and puree it finely with a hand blender.

5. 5

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Sort the rocket, wash, drain well and cut into strips. Peel garlic and chop finely. Drain potatoes.

6. 6

   Mash the potatoes, garlic and milk into a puree. Stir in butter. Season with salt and pepper. Fold in rocket.

7. 7

   Fill the zucchini with puree and place them in a large ovenproof dish or on the fat pan (deep baking tray). Pour on the sauce. Bake in a hot oven for 40-45 minutes. After about 20 minutes sprinkle almonds over the zucchini.

8. 8

   Slide the zucchini lid over the zucchini on a rack and bake with them. Arrange everything.

Nutrition Facts

KCAL
330 kcal

CARBS
33 g

FATS
15 g

PROTEINS
13 g