Walnut-Stuffed Zucchini and Garlic Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 620 cal. | (30 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 35.1 μg | (59 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 1,378 mg | (34 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 kilogram small, waxy potatoes
- 1 Tbsp Caraway
- 2 large Zucchini
- 2 Red onions
- 5 Tbsps olive oil
- 100 grams Walnut
- 4 Tbsps vegan Parmesan
- salt
- freshly ground peppers
- 3 Tbsps Canola oil
- 5 fresh garlic cloves
- 1 Tbsp pink peppercorns
- 3 sprigs thyme
Preparation steps
Rinse the potatoes and add with the caraway seeds in a pot. Cover with water and cook until tender, about 30 minutes. Allow to cool, cut into slices about 1 cm (approximately 1/2 inch) thick and refrigerate.
Rinse the zucchini and cut 8 pieces. Slightly scoop the pieces on one side with a melon baller or small spoon. Chop the zucchini meat. Peel the onions and chop finely. Sauté in 1-2 tablespoon hot oil 3-4 minutes until translucent. Mix in the zucchini meat. Pour the mixture into the blender. Set 8 walnut halves aside. Chop the remaining walnuts coarsely and add along with the Parmesan and remaining olive oil to zucchini mixture. Puree everything. Season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F).
Arrange the zucchini on a baking sheet lined with parchment paper and fill with the pesto. Top with a walnut and bake in the oven for about 15 minutes.
Heat the canola oil in a pan. Cook the potatoes. Press the garlic and mix in with the peppercorns and thyme. Cook while turning occasionally over medium heat for about 10 minutes.
Serve the zucchini and potatoes hot.
