Stuffed Zucchini with Potato and Onion Puree
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 g sesame seeds, peeled
- 60 g butter
- 10 g breadcrumbs
- 500 g potato (s)
- salt and pepper
- 1 point tomato, happened
- 2 zucchini á 00 g
- 200 g onion (s)
- 50 ml milk
- nutmeg
- 2 tablespoon olive oil
- 1 tablespoon tomato paste
- 300 ml vegetable stock
- oregano
- garlic
Print Recipe
Pin Recipe Instructions
- Roast the sesame seeds until golden brown, leave to cool. Beat 50 g butter until frothy, stir in breadcrumbs and sesame seeds, cover and refrigerate.
- Cut the potatoes into pieces and cook them until cooked.
- Blanch the zucchini in plenty of boiling salted water for about 6 - 7 minutes, cut in half and remove the kernels.
- Steam 150 g onions in the remaining butter until translucent and deglaze with milk. Press the potatoes into the milk using a press, then season with salt, pepper and nutmeg. Using a piping bag, squirt the puree into the zucchini halves. Spread the cold sesame butter on top in flakes. Put the zucchini in an ovenproof dish.
- Bake at 200 ° C in a preheated oven for approx. 5 - 6 minutes.
- Braise the rest of the onions and garlic in the olive oil. Stir in tomato paste. Add the tomatoes and deglaze with the vegetable stock. Simmer for approx. 5 - 6 minutes, then season as required.
- Serve the zucchini with the sauce.
- Approx. 20 g fat
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