Stuffed Zucchini with Potato-Onion Puree

Roast sesame seeds without fat until golden brown, cool. Whip 50 g butter until creamy, fold in breadcrumbs and sesame seeds, cover and set aside to cool.

Cut potatoes into pieces and cook. Cut tomatoes crosswise, blanch briefly, rinse, skin and cut into small pieces.

Blanch zucchini in enough boiling salted water for about 6-7 min, cut in half and take out the seeds. Sauté 150 g onions in the remaining butter until soft and extinguish with milk. Press the potatoes through a press into the milk, season with salt, pepper and nutmeg. Squeeze the puree into the zucchini halves using a piping bag.

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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