Stuffed zucchini with potato and garlic puree
- 750 g floury potatoes
- Salt, pepper
- 8 (approx. 2 kg) Zucchini
- 1 large onion
- 6–7 stem (s) Thyme
- 2 EL Olive oil
- 50 g Rucola
-
3 Garlic cloves - 6 EL Milk
- 1 EL Butter
- 4 EL Almond flakes
- baking paper
90 minutes
very easy
- 1.
- Peel the potatoes, wash them and cut into pieces . Cover and cook in salted boiling water for about 20 minutes.
- 2.
- Clean and wash the zucchini. Cut a thick slice lengthways as a lid and put aside. Hollow out zucchini, season with salt and pepper. Roughly chop the hollowed out zucchini.
- 3.
- For the sauce, peel the onion and dice it finely. Wash the thyme, shake dry and pick off the leaves. Heat oil in a pan. Sauté the onion in it. Shredded zucchini meat andFry the thyme.
- 4.
- Season with salt and pepper. Pour 400 ml of water and bring to the boil. Remove from heat, let cool down a bit and puree finely with a hand blender.
- 5.
- Preheat the oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer). Sort out the rocket, wash, drain well and cut into strips. Peel and finely chop the garlic. Drain the potatoes.
- 6.
- Mash the potatoes, garlic and milk to a puree. Stir in butter. Season with salt and pepper vigorously. Fold in the rocket.
- 7.
- Fill the zucchini with the puree and place in a large ovenproof dish or on the drip pan (deep baking tray). Pour the sauce. Bake in the hot oven for 40–45 minutes. After about 20 minutes, sprinkle the almonds over the zucchini.
- 8.
- Put the zucchini lid on a wire rack over the zucchini and bake it with you. Serve everything.
1 person approx:
- 330 kcal
- 13 g protein
- 15 g fat
- 33 g carbohydrates
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