Zucchini with mashed potatoes filling

Name: Zucchini with mashed potatoes filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 250 g floury potatoes; 7-10 Tbsp Salt; 4 Courgettes (about 250 g each); 1 (30 g) Shallot; 1/4 red and yellow peppers (approx. 70 g each); 1 tsp (5 g) Olive oil; 7-10 Tbsp Pepper; 60 ml low-fat milk; 7-10 Tbsp grated nutmeg; 100 g Salmon ham in one piece; 1/2 370 ml jar of pickled pepper strips; 50 ml Cremefine for refinement; 2-3 stem(s) Parsley and chives; 25 g low-fat gouda cheese (17 % fat); 7-10 Tbsp Parsley and chives

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 2

250 g floury potatoes
7-10 Tbsp Salt
4 Courgettes (about 250 g each)
1 (30 g) Shallot
1/4 red and yellow peppers (approx. 70 g each)
1 tsp (5 g) Olive oil
7-10 Tbsp Pepper
60 ml low-fat milk
7-10 Tbsp grated nutmeg
100 g Salmon ham in one piece
1/2 370 ml jar of pickled pepper strips
50 ml Cremefine for refinement
2-3 stem(s) Parsley and chives
25 g low-fat gouda cheese (17 % fat)
7-10 Tbsp Parsley and chives

Directions

1
Peel, wash and quarter the potatoes and boil them in salted water. Cook over medium heat for about 15 minutes. In the meantime wash the zucchini, cut off a lid on each. Finely dice the lid.
2
Hollow out the rest of the zucchini with a teaspoon. Peel and finely dice the shallot. Remove the seeds from the peppers, wash and finely dice them. Heat the oil in a pan and sauté the shallot. Add diced zucchini and bell peppers and fry for about 3 minutes.
3
Season with salt and pepper. Drain, mash coarsely and mash with the milk into mashed potatoes. Season with salt, pepper and nutmeg. Cut the salmon ham into cubes. Mix vegetables, mashed potatoes and salmon ham.
4
Fill the zucchini with a teaspoon. Drain the pepper strips, puree them and mix them with Cremefine. Wash parsley and chives, dab dry and chop finely. Stir the herbs into the sauce.
5
Pour into one or two casseroles, spread the zucchini on top and sprinkle with cheese. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. Remove and serve garnished with parsley and chives.