Zucchinitaler with Potato and Shallot Topping

by Editorial Staff

Summary

Prep Time 25 mins
Total Time 25 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 400 g potato (s), floury cookin
  • 2 zucchini
  • 2 shallot (s)
  • 2 cloves garlic
  • 1 egg (s)
  • Herbs, chopped
  • olive oil
  • salt and pepper
Zucchinitaler with Potato and Shallot Topping
Zucchinitaler with Potato and Shallot Topping

Instructions

  1. Wash and quarter the potatoes. Peel the shallots and cut them roughly into pieces. Peel the garlic and cut into strips. Put everything on a piece of aluminum foil, season with salt and pepper and drizzle with olive oil. Close the foil and bake the packet in a preheated oven at 160 ° C for about 1 hour.
  2. In the meantime, wash the zucchini, cut into 8 to 10 mm thick slices and fry in olive oil on both sides. Season the zucchini slices with a little salt and pepper, sprinkle with a few herbs and place in an ovenproof dish.
  3. Let the potatoes and shallots cool down briefly. Peel and press the potatoes. Puree the shallots and garlic in a blender and add to the potatoes. Mix with the beaten egg, salt and pepper. Put the potato mixture in a piping bag and spray onto the zucchini slices with the star nozzle. Bake for about 15 minutes at 160 ° C. Serve immediately.

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