Stuffed zucchini with walnuts and fried potatoes

Ingredients

• 1 kg small waxy potatoes
• 1 tbsp cumin seeds
• 2 large zucchinis
• 2 red onions
• 5 tbsp olive oil
• 100 g walnut kernels
• 4 tbsp vegan parmesan
• Salt
• Pepper
• 3 tbsp Rapeseed oil
• 5 fresh garlic cloves
• 1 tbsp pink peppercorns
• 3 sprigs thyme

Instructions

1. 1.

   Wash potatoes and add cumin to a pot. Cover with water and simmer for 30 minutes. Let cool, slice into about 1 cm thick rounds and refrigerate.

2. 2.

   Wash zucchinis and cut into 8 large pieces. Hollow each piece slightly on one side using a melon baller or small spoon. Chop zucchini flesh finely.

3. 3.

   Peel onions and dice finely. In 1–2 tbsp hot oil sauté for 3–4 minutes until colorless. Mix in zucchini flesh, then transfer to a blender. Set aside 8 walnut halves. Roughly chop remaining walnuts and combine with parmesan and leftover olive oil, adding to the zucchini mixture. Blend until smooth. Season with salt and pepper.

4. 4.

   Place zucchinis on a baking sheet lined with parchment paper and fill each with the walnut mixture. Top each with a walnut half and bake in a preheated oven at 200 °C (180 °C fan‑forced, gas: level 3) for about 15 minutes.

5. 5.

   Heat rapeseed oil in a pan. Fry potatoes until golden. Smash garlic cloves and add with pink peppercorns. Shake thyme dry and add to the potato pan. Cook over medium heat, turning occasionally, for about 10 minutes.

6. 6.

   Plate the stuffed zucchinis with the fried potatoes and serve hot.