Stuffed zucchini with potato and onion puree

Ingredients for 4 servings:

• 10 g sesame seeds, peeled
• 60 g butter
• 10 g breadcrumbs
• 500 g potatoes
• salt and pepper
• 1 pkt. tomatoes, pureed
• 2 zucchini (200 g each)
• 200 g onion(s)
• 50 ml milk
• nutmeg
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 300 ml vegetable stock
• oregano
• Garlic

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Roast the sesame seeds without fat until golden brown, then let cool. Cream 50g butter until fluffy, stir in the breadcrumbs and sesame seeds, cover, and chill. Cut the potatoes into pieces and cook until tender. Blanch the zucchini in plenty of boiling salted water for about 6-7 minutes, halve, and remove the seeds. Sauté 150g onions in the remaining butter until translucent, then deglaze with the milk. Press the potatoes through a ricer into the milk, then season with salt, pepper, and nutmeg. Pipe the purée into the zucchini halves using a piping bag. Sprinkle the cold sesame butter over the top in flakes. Place the zucchini in an ovenproof dish. Bake in a preheated oven at 200°C for about 5-6 minutes. Sauté the remaining onions and garlic in the olive oil. Stir in the tomato paste. Add the passata and deglaze with the vegetable stock. Simmer for about 5-6 minutes, then season as desired. Serve the zucchini with the sauce. Add about 20 g of fat.