Summary

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

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Instructions

1. 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.
2. Cut the potatoes into pieces and cook them until cooked.
3. Blanch the zucchini in plenty of boiling salted water for about 6 - 7 minutes, cut in half and remove the kernels.
4. 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.
5. Bake at 200 ° C in a preheated oven for approx. 5 - 6 minutes.
6. 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.
7. Serve the zucchini with the sauce.
8. Approx. 20 g fat