Zucchini with cheese-potato puree

Name: Zucchini with cheese-potato puree
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 2 none (approx. 150 g each) or 1 medium size (300 g) courgette; 2 (approx. 150 g) Potatoes; 5-6 Tbsp Vegetable broth; 2 no onions; 1 TABLESPOON Olive oil; 200 g chunky tomatoes (package); 1/2 TEASPOON Thyme; 7-10 Tbsp salt, white pepper; 1-2 TABLESPOONS Milk; 2 TABLESPOONS grated Gouda cheese (48 % fat in dry matter); 1/2 TEASPOON Sunflower seeds

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

2 none (approx. 150 g each) or 1 medium size (300 g) courgette
2 (approx. 150 g) Potatoes
5-6 Tbsp Vegetable broth
2 no onions
1 TABLESPOON Olive oil
200 g chunky tomatoes (package)
1/2 TEASPOON Thyme
7-10 Tbsp salt, white pepper
1-2 TABLESPOONS Milk
2 TABLESPOONS grated Gouda cheese (48 % fat in dry matter)
1/2 TEASPOON Sunflower seeds

Directions

1
Wash the zucchini. Cut a lid off lengthwise or cut in half. Cut the undersides straight. Hollow out, dice lid and inside. Peel, wash and chop the potatoes.
2
Bring the stock to the boil in a pot. Add potato and zucchini cubes. Place the hollowed zucchini on top and simmer covered for about 15 minutes
3
Peel the onions. Cut one into rings, dice one. Heat the oil. Fry onion rings in it until golden brown. Take them out. Fry the onion cubes in the frying oil. Deglaze with tomatoes and simmer for about 5 minutes. Seasoning
4
Lift out the hollowed-out zucchini. Coarsely mash the potato and zucchini cubes in the stock. Stir in milk and cheese and season. Stuff the zucchini with it. Serve with tomato sauce. Sprinkle with onion rings and seeds