Yellow zucchini on mashed potatoes

Ingredients for 2 servings:

• 400 g potatoes
• 300 g zucchini, yellow
• 50 ml oat milk (oat drink)
• 50 ml water, or less
• 90 g soy cream (soy cream cuisine), light
• e.g. parsley
• nutmeg
• e.g. rosemary
• salt and pepper
• Oil for frying

Instructions

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

quick and vegan

Peel and slice the potatoes, and boil in salted water until soft. Cut the zucchini into bite-sized pieces, fry in a little oil, and add a splash of water. Season with salt, pepper, nutmeg, and rosemary. When the zucchini is almost cooked through, add the light soy cream and simmer until the zucchini is soft enough. Remove from the heat and let stand. Drain the cooked potatoes and let them cool briefly. Add the water and oat milk and mash well. Season with salt, nutmeg, and parsley, if desired. To serve, first spoon the mashed potatoes onto plates, then top with the zucchini. 210 kcal per serving.