Zucchini with mashed potatoes and chorizo

Ingredients for 4 servings:

• 500 g potatoes
• 2 large zucchini
• 1 tbsp oil
• salt and pepper
• 75 ml milk
• 1 tbsp butter
• nutmeg
• 100g chorizo
• 1 bunch of chives
• 1 tsp tomato paste, optional
• 300 ml vegetable stock
• 60g Gouda

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel and dice the potatoes, and boil them in water for about 10-15 minutes until soft. Drain the water and mash the potatoes with milk, butter, salt, and nutmeg. Chop the chorizo. Cut the chives into small rings and mix both into the mashed potatoes. Halve the zucchini and scoop out the flesh with a spoon. Optionally, you can fry the zucchini in a little oil in a pan for about 3-4 minutes (but this isn’t necessary; they’ll cook in the oven anyway). Place the zucchini in a baking dish and fill the zucchini with the mashed potatoes. Sprinkle the Gouda cheese over the filling. Pour in the broth. If you like, you can add a teaspoon of tomato paste to the broth beforehand. Bake in an oven preheated to 175°C (350°F) for about 20-25 minutes on the middle rack. Serve with a green salad as a side dish.