Satisfying Vegan Food

Walnut-Stuffed Zucchini and Garlic Potatoes

5
Average: 5 (2 votes)
(2 votes)
Walnut-Stuffed Zucchini and Garlic Potatoes
share Share
print
bookmark_border Copy URL
Health Score:
96 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
4
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
How healthy are the main ingredients?
potatoWalnutolive oilParmesanthymeCaraway

Preparation steps

1.

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.

2.

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.

3.

Preheat the oven to 200°C (approximately 400°F).

4.

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.

5.

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.

6.

Serve the zucchini and potatoes hot.